Serves 3
2 cups sweet potato diced in small cubes
2 tsp olive oil
1.5 cups cauliflower chopped into florets
1 cup broccoli chopped into florets
2 cups green beans ends removed, chopped in half
5 cups arugula rocket or spring mix
2 tbsp cashews chopped
2 tbsp pistachios chopped
30 g plant-based feta
2-3 cup beluga lentils cooked
1/2 cup fresh dill
Dressing
1 tbsp Dijon mustard
1 tsp olive oil
2 tsp balsamic vinegar
1.5 tbsp lemon juice
Preheat the oven to 390 °F. Toss the sweet potatoes with 1 tsp olive oil, season with salt and pepper, and bake for 35 minutes.
In a separate tray, toss the broccoli with 1 tsp olive oil, season with salt and pepper, and bake for 20 minutes.
In a frying pan, sauté cauliflower and green beans for 5 minutes with olive oil, salt and pepper. Immediately transfer to cold water to cool down, then drain.
Whisk together the Dijon mustard, olive oil, balsamic vinegar, and lemon juice to make the dressing.
In a large bowl, combine the broccoli, green beans, sweet potato, cauliflower, arugula, cashews, pistachios, feta, lentils, dill, and dressing. Adjust salt and pepper to taste.
Calories 500