Recipes — December 30, 2016 at 2:00 pm

Roasted Vegetable Bean Salad Recipe

by
Photo Credit: Nichole Mitchell

Photo Credit: Nichole Mitchell

Planning a get together this weekend? This salad is great prepared in advance for a crowd!

Makes 6 side salads:

1 medium sweet potato, cubed
1 parsnip, peeled and cubed
2 medium carrots, peeled and cubed
4 tbsp extra virgin olive oil (separated)
1 (15 oz) can mixed beans, drained and rinsed
½ small red onion, finely chopped
½ cup fresh cilantro, chopped
½ lemon, zested and juiced
1 tsp hot sauce (optional)
salt and pepper to taste

Preheat oven to 400F. In a large bowl, combine sweet potato, parsnip, carrots, 2 tbsp olive oil, and season with salt and pepper. Transfer mixture to a baking sheet lined with parchment paper and bake for 25-35 minutes, until vegetables are tender and golden. Toss cauliflower and chickpeas and return to oven to bake for an additional 15 minutes. Allow vegetables to cool. To make the dressing, whisk together 2 tbsp olive oil, lemon zest and juice, and hot sauce. In a large bowl, toss roasted vegetables, beans, onion, cilantro, and dressing.

Nutrients per serving:

Calories (kcal) 136.7 Fat (g) 3.4 Saturated Fat (g) 0.5 Trans Fat (g) 0.0 Cholesterol (mg) 0.0 Sodium (mg) 228.5 Potassium (mg) 493.2 Carbohydrate (g) 22.5 Fibre (g) 6.9 Sugar (g) 3.7 Protein (g) 5.3 Vitamin A (RAE) 374.2 Vitamin C (mg) 17.2 Calcium (mg) 52.0 Iron (mg) 1.8 Vitamin D (μg) 0.0 Vitamin E (mg) 1.7 Thiamin (mg) 0.2 Riboflavin (mg) 0.1 Niacin (NE) 2.2 Folate (DFE) 65.6 Vitamin B6 (mg) 0.2 Vitamin B12 (μg) 0.0

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