quick + easy roasted veg salad (vegan + gluten free)

As part of my weekly meal prep I love making a big batch of roasted vegetables – they’re so versatile and can be served in so many different ways! This is one of the ways I enjoy them throughout the week by adding them to a simple, quick and easy salad bowl. Makes the perfect brown bag lunch (you can prep it the night before or even morning of if you have the roasted veg ready) or quick dinner when you *finally* get back home and are ready to eat!

quick + easy roasted veg salad bowl (vegan + gluten free)

As part of my weekly meal prep I love making a big batch of roasted vegetables – they're so versatile and can be served in so many different ways! This is one of the ways I enjoy them throughout the week by adding them to a simple, quick and easy salad bowl. Makes the perfect brown bag lunch (you can prep it the night before or even morning of if you have the roasted veg ready) or quick dinner when you *finally* get back home and are ready to eat!

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Course Appetizer, Main Course, meal prep, Salad, Side Dish

Cuisine American, gluten free, plant based, vegan

Servings 4

Ingredients

  

Roasted veg*

• 1 cup chopped cauliflower about 1/2 of a large head or 1 small head
• 1/2 cup chopped broccoli about 1 small head
• 1 cup chopped zucchini / courgettes
• 1 cup baby tomatoes, whole or sliced in half
• 1 tsp olive oil
• sprinkle of salt + pepper

Salad

• 4 cups chopped spinach or baby spinach If the leaves are large, I like to quickly chop mine in advance so it's easier to eat
• 1/2 cup diced red onion
• 1 cup chickpeas, rinsed and drained
• 1 tsp olive oil
• 1 tsp lemon juice
• sprinkle of salt + pepper to taste

Instructions

 

Roasted veg

• You can use any combination of roasted veg you have on hand. Here, I tossed cauliflower, broccoli, zucchinis and tomatoes with olive oil, salt and pepper.
• Prepare parchment covered baking sheet and heat oven to 390 F/ 200C. Add vegetables to tray and bake for about 20 minutes or until cooked through.

Salad

• Add spinach, red onion and chickpeas to large mixing bowl. Once cooled, add roasted veg.
• Drizzle with lemon juice and olive oil.
• Add salt and pepper to taste.

Notes

*You can use any combo of roasted veg you fancy!

Keyword broccoli, budget-friendly, cauliflower, chickpeas, clean eating, easy vegan recipes, gluten free, greens, healthy, lunch, meal prep, plant based, salad, spinach, tomato, vegan