Roasted Veggie Salad
Roasted Veggie Salad
when all I want to do is throw a tray in the oven and be done with it! Added
seeds provide extra fats and energy.
Serves: 4
Container: you will need 4 airtight containers
Time: approximately 30 minutes
Nutritional info per serving:
Calories: 300
Fat: 16 grams
Protein: 9 grams
Carbs: 31 grams
Ingredients:
2 cups cubed butternut squash (I keep the skin on but you can
remove it if you wish)
2 cups cubed sweet potato
2 carrots, chopped into chunks
2 large Portobello mushrooms, thickly sliced
2 large zucchinis, cut into chunks
1 head of broccoli, cut into florets
2 tbsp. sunflower seeds
2 tbsp. pumpkin seeds
3 tbsp. olive oil (I’ve added the oil in here because it’s quite a lot
and it adjusts the calorie count)
Salt and pepper, to taste
Method:
1. Preheat the oven to 356 degrees Fahrenheit and prepare a tray by
lining it with baking paper.
2. Place all ingredients onto the tray and add a sprinkle of salt and
pepper.
3. Combine the ingredients together with your hands, making sure
everything gets coated in olive oil.
4. Place into the oven and bake for approximately 30 minutes or
until the veggies are soft and the seeds are toasted.
5. Divide into your 4 containers, cover and place into the fridge until
needed.
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