Super Green Roasted Sheet Pan Vegetable Salad
Author:
Wholesome Patisserie, Adapted from Donna Hay Recipe type: Gluten Free, Vegan
Prep time:
Cook time:
Total time:
Serves: Serves: 4-6
- 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
- Preheat oven to 180ºC (356ºF), line a large roasting pan with parchment paper.
- Place chopped cauliflower and broccoli into pan, spreading out evenly.
- Pour chickpeas over cauliflower and broccoli then scatter with sliced fennel.
- Sprinkle over dukkah, thyme and dill.
- Drizzle melted coconut oil over all the veggies.
- Roast for 20-30 minutes or until vegetables are golden, tender and slightly crisp.
- Cool for 5 minutes.
- Top and serve with sliced avocado, tomato or my delicious avocado dressing.
- Enjoy!
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/
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