Roasted Veggy Salad Bowl

Colorful oven vegetables on fresh lettuce and sprouts, plus a simple rice and bean salad and a delicious avocado on top! So I would love to eat every night, especially if the avocados come directly from the island.

Roasted Veggy Salad Bowl

Rezept von Lorena – der vegane vanGang: Recipes, Van Bowls en


Prep time


Cooking time




  • 1/2 lettuce head

  • 200g sprouts

  • 4 potatoes

  • 1/4 pumpkin

  • 1/2 cup rice

  • 1 jar cooked white beans

  • 1 Avocado

  • fresh coriander

  • 5 Cocktailtomaten

  • Salt, pepper & paprika powder

  • A little olive oil

  • juice of 1/2 lemon

  • Optional: black sesame seeds, a little tahini


  • First cook the rice according to package directions and let cool.
  • Cut the potatoes into wedges and place on a baking tray lined with baking paper. Cut the pumpkin in half, remove the seeds with a spoon. Cut thin slices and cut them in half.
  • Season the vegetables with a little olive oil, salt and paprika powder and roast in the oven at 200 degrees for 30-40 minutes until golden brown..
  • For the salad, mix the cooked rice with the beans. Season with fresh coriander, olive oil and lemon juice, then season with salt and pepper. Serve on the side of the plate.
  • Richten Sie in der Zwischenzeit den Kopfsalat und die Sprossen auf zwei Tellern an. Schneiden Sie die Tomaten in zwei Hälften und richten Sie sie am Tellerrand an.
  • Put the oven vegetables on the salad. Cut the avocado in half and remove the pit. Arrange on the plate with the avocado.

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