#roasted salad

Vegan and Vegetarian Recipes!

Roasted Pumpkin Salad - Nutmeg.

1 cup of your choice of grain (I'm a massive pearled barley or purple rice fan) 2 sweet potatoes cubed 1 broccoli (or 1 pack of broccolini) 1 tbsp olive oil 1 red onion diced Added choice of roasting some nuts and seeds for garnish What you'll need for the dressing: 2 small garlic minced 2 tbsps miso paste 2 tbsps tahini 1 tbsp maple syrup 1/4 cup cider vinegar or lemon juice 4 tbsps olive oil salt and pepper to taste Directions: If you've an air fryer, now's its time to shine. You can pop your sweet potato into the air fryer with your tablespoon of olive oil for 30 minutes. Check and stir them occasionally. Make sure your sweet potato is cooked through and bronzed. 8 minutes before your timer is up, toss in your broccoli florets or broccolini stems. They'll get nicely charred. If you don't have an air fryer, heat your oven to 200 C. Pop your cubed sweet potato in a roasting pan with your tablespoon of olive oil. Roast for 20-25 minutes and toss in your broccoli for another 10 minutes, or until the broccoli is lightly charred at edges. Make sure your sweet potato is cooked through and bronzed. In a pan on medium heat, cook your grains according to packet directions (rule of thumb is usually 2:1 ratio for water to grain, 2 cups water for 1 cup grain). To prepare your dressing, pop your ingredients in a blender and run until smooth. Taste and adjust ingredients as needed. Assemble the bowl with scoops of grain, roasted veggies, some fresh red onion and then your dressing. You can pop some roasted nuts and seeds on top for added protein and crunch. Enjoy!