Lemony Spinach And Roasted Broccoli Salad
Prep 20 minutes
Cook 35 minutes
750g sweet potato, peeled, cut into 3cm pieces
2 tablespoons coconut oil
1 large head broccoli, cut into florets
150g green beans, trimmed, halved
½ cup brazil nuts, toasted, sliced
¼ cup fresh mint leaves, torn
¼ cup whole fresh flat-leaf parsley leaves
100g baby spinach
2 tablespoons lemon juice
1. Preheat oven to
200˚C/180˚C fan-forced. Line a large baking tray with baking paper.
2. Place sweet
potato on prepared tray. Drizzle with ½ the coconut oil. Season with salt and
pepper. Toss to coat.
3. Roast for 20
minutes, turning halfway, or until almost tender. Add broccoli. Roast for 5
minutes. Add beans. Drizzle with remaining coconut oil. Toss to combine. Cook
for 10 minutes or until vegetables are just tender. Set aside for 5 minutes to
vegetables to a large bowl. Add nuts, mint, parsley and spinach. Drizzle with
lemon juice. Toss gently to combine. Serve.
Nutrition: (per serve) 1584kJ; 23.3g fat; 10.7g sat fat; 10.8g
protein; 26.6g carbs; 11.5g fibre; 0mg chol; 90mg sodium.
Lemony Spinach And
Roasted Broccoli Salad