Super Green Roasted Sheet Pan Vegetable Salad
Author: 
Recipe type: Gluten Free, Vegan
Prep time: 
Cook time: 
Total time: 
Serves: Serves: 4-6
 
Ingredients
  • Half a head of 1 large cauliflower, chopped into florets
  • 1 small head broccoli, chopped into florets
  • 1 can (400g) chickpeas, drained
  • 1 small fennel, sliced
  • 2 Tbsp dukkah
  • 5 thyme sprigs
  • ½ Tbsp dried dill
  • 3 Tbsp coconut oil, melted
  • 1 large avocado, flesh removed and sliced
  • 1-2 large tomatoes, sliced
  • Optional: My avocado dressing
Method
  1. Preheat oven to 180ºC (356ºF), line a large roasting pan with parchment paper.
  2. Place chopped cauliflower and broccoli into pan, spreading out evenly.
  3. Pour chickpeas over cauliflower and broccoli then scatter with sliced fennel.
  4. Sprinkle over dukkah, thyme and dill.
  5. Drizzle melted coconut oil over all the veggies.
  6. Roast for 20-30 minutes or until vegetables are golden, tender and slightly crisp.
  7. Cool for 5 minutes.
  8. Top and serve with sliced avocado, tomato or my delicious avocado dressing.
  9. Enjoy!
Notes
Store leftovers in an airtight container, refrigerated, for 2-3 days.
Recipe by Wholesome Patisserie at https://wholesomepatisserie.com/super-green-roasted-sheet-pan-vegetable-salad/