Roast Vegetable Salad
Roast vegetables and salad really do go together. You can make a variety of different salad’s by mixing up the ingredients – so don’t be afraid to be creative.
Servings
2
serves
Servings
2
serves
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
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