Roasted veg, avocado and walnut salad
High in fibre and gluten-free, this salad is flavourful as it is colourful!
Serves: 4
Time to make: 30 mins
Ingredients
- 500g packet diced sweet potato/ kumara and pumpkin mix
- 2 small red onions, cut into 5cm wedges
- 2 teaspoons garlic-infused olive oil
- 2 teaspoons ground cumin
- 1 teaspoon dried chilli flakes
- 400g can no-added-salt black beans, rinsed, drained
- 100g baby rocket
- 250g packet cooked beetroot, drained, cut into 5cm wedges
- 2 small avocados, thinly sliced
- ½ cup gluten-free green goddess dressing, to serve
- ²⁄³ cup walnuts, toasted, chopped, to serve
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Instructions
1 Preheat oven to 180°C. Line a baking tray with baking paper.
2 Place pumpkin mix and onion on prepared tray. Drizzle with oil, sprinkle over cumin and dried chilli, then roast for 15 minutes or until vegies are golden brown and tender. Remove tray from oven and cool for 5 minutes.
3 Add black beans to roasted veg, tossing to combine. Place rocket on a large serving platter. Top with roasted veg and bean mix, then beetroot and avocado. Divide salad among four serving bowls, then serve drizzled with green goddess dressing and sprinkled with walnuts.
Nutrition Info (per serve)
-
Calories 534cal
-
Kilojoules 2232kJ
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Protein 16.1g
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Total fat 31.3g
-
–Saturated fat 3.9g
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Carbohydrates 42.6g
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–Sugars 20.1g
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Dietary fibre 17.6g
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Sodium 312mg
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Calcium 152mg
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Iron 3.9mg
Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.
For more healthy recipes and expert diet advice go to www.healthyfood.com
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
