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Warm Rainbow Salad


Seriously – this is my go-to dinner. Although you need to pop things in the oven for a little while, it is so easy to make, and so delicious!

Warm Rainbow Salad

Ingredients (serves 1-2 people, depending on how big the veggies are!)

  • 1 sweet potato
  • 1-2 beetroot
  • 2 stalks of kale
  • 4 marinated olives, chopped into slithers
  • 1 Tablespoon tahini
  • 1 Tablespoon nutritional yeast
  • 1/2 cup chickpeas
  • 1 Tablespoon coconut oil

Method

Chop the beetroot and sweet potato into bite sized chunks. Put the beetroot in the oven with the coconut oil (medium heat) for about 15 minutes, and following that add the sweet potato and continue to cook for about 30 minutes or until they’re both cooked. Obviously, the size at which you chop these impacts the cooking time…

Doesn’t coconut oil smell divine?!

Just before it is finished, rip the kale from it’s stalks and tear into small pieces, and add to the pan in the oven for a few minutes (literally, about two minutes – you can it to be softened, but not crunchy).

Take the hot ingredients out of the oven and add the chickpeas, olives and the nutritional yeast, before drizzling the tahini on top.

Ahhhh, I could eat this every day of the week!

Other things you could add:

  • Artichoke hearts
  • Green beans or peas
  • Pine nuts or walnuts
  • Roasted carrots

Robyn B xx