#springvegetables

This vibrant vegan salad combines the hearty texture of roasted potatoes and French lentils with the freshness of spring vegetables. Tossed in a tangy balsamic-Dijon dressing, it's a delightful dish bursting with flavors and nutrients.

Ingredients: 500g baby potatoes, halved. 1 cup French lentils, cooked. 1 cup cherry tomatoes, halved. 1 cup snap peas, trimmed. 1/2 cup radishes, thinly sliced. 1/4 cup red onion, finely chopped. 2 tablespoons olive oil. 1 tablespoon balsamic vinegar. 1 tablespoon Dijon mustard. 2 cloves garlic, minced. Salt and pepper, to taste. Fresh herbs such as parsley or chives, for garnish.

Instructions: Preheat oven to 200C 400F. Toss halved baby potatoes with 1 tablespoon olive oil, minced garlic, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender and golden brown. In a small bowl, whisk together the remaining olive oil, balsamic vinegar, Dijon mustard, salt, and pepper to make the dressing. In a large mixing bowl, combine roasted potatoes, cooked French lentils, cherry tomatoes, snap peas, radishes, and red onion. Pour the dressing over the salad and toss gently to combine. Garnish with fresh herbs before serving. Enjoy!

Prep Time: 15 minutes

Cook Time: 25 minutes

This vibrant vegan salad combines the hearty texture of roasted potatoes and French lentils with the freshness of spring vegetables. Tossed in a tangy balsamic-Dijon dressing, it's a delightful dish bursting with flavors and nutrients.

Ingredients: 500g baby potatoes, halved. 1 cup French lentils, cooked. 1 cup cherry tomatoes, halved. 1 cup snap peas, trimmed. 1/2 cup radishes, thinly sliced. 1/4 cup red onion, finely chopped. 2 tablespoons olive oil. 1 tablespoon balsamic vinegar. 1 tablespoon Dijon mustard. 2 cloves garlic, minced. Salt and pepper, to taste. Fresh herbs such as parsley or chives, for garnish.

Instructions: Preheat oven to 200C 400F. Toss halved baby potatoes with 1 tablespoon olive oil, minced garlic, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender and golden brown. In a small bowl, whisk together the remaining olive oil, balsamic vinegar, Dijon mustard, salt, and pepper to make the dressing. In a large mixing bowl, combine roasted potatoes, cooked French lentils, cherry tomatoes, snap peas, radishes, and red onion. Pour the dressing over the salad and toss gently to combine. Garnish with fresh herbs before serving. Enjoy!

Prep Time: 15 minutes

Cook Time: 25 minutes

This vibrant vegan salad combines the hearty texture of roasted potatoes and French lentils with the freshness of spring vegetables. Tossed in a tangy balsamic-Dijon dressing, it's a delightful dish bursting with flavors and nutrients.

Ingredients: 500g baby potatoes, halved. 1 cup French lentils, cooked. 1 cup cherry tomatoes, halved. 1 cup snap peas, trimmed. 1/2 cup radishes, thinly sliced. 1/4 cup red onion, finely chopped. 2 tablespoons olive oil. 1 tablespoon balsamic vinegar. 1 tablespoon Dijon mustard. 2 cloves garlic, minced. Salt and pepper, to taste. Fresh herbs such as parsley or chives, for garnish.

Instructions: Preheat oven to 200C 400F. Toss halved baby potatoes with 1 tablespoon olive oil, minced garlic, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender and golden brown. In a small bowl, whisk together the remaining olive oil, balsamic vinegar, Dijon mustard, salt, and pepper to make the dressing. In a large mixing bowl, combine roasted potatoes, cooked French lentils, cherry tomatoes, snap peas, radishes, and red onion. Pour the dressing over the salad and toss gently to combine. Garnish with fresh herbs before serving. Enjoy!

Prep Time: 15 minutes

Cook Time: 25 minutes

This colorful stir-fry is the ideal way to beat the winter blues because it's bursting with the freshness of spring vegetables. It's a satisfying and nourishing Paleo recipe that's loaded with flavor and nutrition.

Ingredients: 2 tbsp coconut oil. 1 lb asparagus, trimmed and cut into 2-inch pieces. 1 cup snap peas. 1 cup sliced mushrooms. 1 bell pepper, sliced. 2 cloves garlic, minced. 1 inch ginger, grated. Salt and pepper to taste. 2 tbsp coconut aminos.

Instructions: Heat coconut oil in a large skillet over medium heat. Add garlic and ginger, saut for 1 minute until fragrant. Add asparagus, snap peas, mushrooms, and bell pepper. Cook for 5-7 minutes until vegetables are tender but still crisp. Season with salt, pepper, and coconut aminos. Stir well to combine. Serve hot as a side dish or over cauliflower rice. Enjoy!

Prep Time: 10 minutes

Cook Time: 10 minutes