Roast Vegetable Salad
| Servings |
serves
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Ingredients
- 1 medium sweet potato
- 1 eggplant
- 1 head broccoli
- 1 small punnet cherry tomatoes
- 1 avocado
- 1 serve protein of choice (left over sausages, chicken, beef or lamb work well)
- coconut oil to cook with
Ingredients
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Instructions
- Preheat oven to 180 degrees Celsius
- Dice sweet potato and eggplant into small cubes and place on a lined baking tray.
- Drizzle with coconut oil and place in the oven.
- Chop broccoli into smaller pieces and place on a separate baking tray.
- Chop cherry tomatoes in half and place on the baking tray next to broccoli.
- Drizzle with coconut oil and place in the oven.
- Allow to cook for a good 30-40 minutes until well cooked. Be careful not to burn the broccoli and tomato.
- Once cooked, divide between 2 bowls.
- Add preferred meat, half the avocado and cheese