Looking for a new vegetarian favourite? Try this roast veggie medley with chickpeas recipe.

roast-veggie-salad-with-avocado-sauce

Serves: 2

Ingredients

Nothing beats using your own fresh produce or materials around the house.
If you’re missing a thing or two, tick the items you need to add to your shopping list.

What to do

  • 1. Boil sweet potato on the stove until almost soft. Remove and run under cold water, then set aside.

  • 2. Blanch Brussels sprouts until slightly tender.

  • 3. Prepare vegetables as per ingredient list (slice, cube, halve).

  • 4. In a pan, heat coconut oil and add mushrooms, sweet potato, Brussels sprouts and chickpeas. Pan roast until golden brown, adding more coconut oil if needed.

  • 5. Combine with the fresh ingredients (tomato, spinach and avocado).

  • 6. Serve with avocado dipping sauce.

  • See more of Natascha's recipes at cleancookingrecipes.com

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