Nutritional Chart
Calories: 390 kCal / serving
- Proteins:
- Fats:
- Carbs:
- 21 g
- 17 g
- 42 g
Ingredients Needed for Roasted Veggie Salad Topped With Avocado Dressing
1 avocado, pit removed
1 garlic clove, chopped
salt
pepper
1 tablespoon olive oil
1 lime
4 ounces of pumpkin, diced
3.5 ounces of brussels sprout
½ red bell pepper, diced
1 tablespoon olive oil
1 teaspoon oregano
½ lettuce
1 ounce baby spinach
basil
How to Make Roasted Veggie Salad Topped With Avocado Dressing
- Preheat the oven to 400°F/200°C.
- You can start with the dressing. Grab a tall glass container and add the avocado, garlic, salt, pepper, olive oil, and the juice of a lime.
- Blend all of the ingredients until smooth.
- Add water in a medium saucepan and throw in the diced pumpkin. Bring it to a boil and cook it until it’s slightly tender.
- Line a baking tray with parchment paper. Add the cooked pumpkin, brussels sprouts, bell pepper, olive oil. Season with salt, pepper, and dried oregano.
- Roast the veggies for the next 40 minutes.
- Place the lettuce and spinach in a bowl or plate. Top it with roasted veggies and pour the avocado dressing.