Roasted Veggie Salad Bowl
This Roasted Veggie Salad Bowl is the perfect dish for a quick and easy weekday lunch. It’s fresh and light, and the roasted veggies add a cozier flavor to the mix.
For a touch of protein, you can also easily roast or air fry some tofu or salmon (if meat is your thing), just drizzle on some olive oil, a good sprinkling of salt and pepper and some fresh herbs and roast or air fry at 375F for approx 20 min in the oven or 10 minutes in the air fryer.)
The sesame seeds and hemp seeds add a gorgeous texture, as does the creamy avocado, which tastes fabulous with a squeeze of lemon.
Roasted Veggie Salad Bowl
Recipe makes 2 servings.
What You'll Need
1 medium zucchini, zoodled
1 butternut squash, cubed
1 purple onion, cut in 4’s
2 cups mushrooms
4 cups spinach
1 red bell pepper, sliced
1 orange bell pepper, sliced
1 tbsp coconut oil
Sea salt, to taste
Pepper, to taste
1 tbsp Hempseeds
1 tbsp Black sesame seeds
1 lemon
1 avocado, cut in 4's and sliced
What You'll Need To Know
Preheat oven or set air fryer to 350F.
Melt coconut oil and coat squash, onion, butternut squash, peppers, and mushrooms. Season with sea salt and pepper and roast for 25-30 minutes. In the air fryer for 10 minutes.
While veggies are roasting, zoodle one zucchini and toss with lemon juice, hemp seeds, black sesame seeds, sea salt, and pepper.
Add one cup of spinach to each plate and top with 1/4 cup zoodle mix and 1 cup roasted veggies.
Add 1/4 avocado, to each one plate and sprinkle with hemp seeds and black sesame seeds.
Follow @valeriealvarez on Instagram for the latest bits + bites!.
