Name: Lemony spinach and roasted broccoli salad
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 1
Ingredients: 750g sweet potato, peeled, cut into 3cm pieces; 33.60 gm coconut oil; 1 large head broccoli, cut into florets; 150g green beans, trimmed, halved; 125.00 ml brazil nuts, toasted, sliced; 62.50 ml fresh mint leaves, torn; 62.50 ml fresh flat-leaf parsley leaves; 100g baby spinach; 42.00 gm lemon juice

Lemony spinach and roasted broccoli salad

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Prep Time:
20 minutes

Cook Time:
35 minutes

Total Time:
55 minutes

Delicious gluten-free salad pairs perfectly with grilled white fish or salmon.

Ingredients:

750g sweet potato, peeled, cut into 3cm pieces
1 large head broccoli, cut into florets
150g green beans, trimmed, halved
125.00 ml brazil nuts, toasted, sliced
62.50 ml fresh mint leaves, torn
62.50 ml fresh flat-leaf parsley leaves
100g baby spinach
42.00 gm lemon juice

Instructions:

Preheat your oven to 200C/180C fan-forced and line a large baking tray with baking paper.
Lay the sweet potato on the tray and generously drizzle with half of the coconut oil. Sprinkle with salt and pepper, then toss to evenly coat.
Roast vegetables for 20 minutes, turning halfway through, until almost tender. Add broccoli and roast for an additional 5 minutes. Add beans and drizzle with the remaining coconut oil. Toss well to combine. Continue cooking for 10 more minutes, or until vegetables are just tender. Let it rest for 5 minutes before serving.
Combine the vegetables with nuts, mint, parsley, and spinach in a large bowl. Drizzle with lemon juice and gently toss everything together. Serve and enjoy!

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