Name: Southwestern Roasted Veggie Salad
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: 1/2 lb sweet potatoes, peeled and cubed; 1 (8-oz) pkg sweet mini peppers, cut into large pieces; 1 (12-oz) pkg broccoli florets; 1/2 Tbsp Southwest seasoning (or use fajita seasoning); 1 Tbsp avocado oil; 1/2 tsp salt; 1/3 cup roasted, salted pepitas (pumpkin seeds); 1 (5-oz) pkg arugula-baby spinach mix; 1/2 (12-oz) bottle cilantro-lime vinaigrette (such as Sam's Choice); 1 avocado, chopped

Southwestern Roasted Veggie Salad

20min Prep, 25min Cook, 45min Total

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Ingredients

½ lb sweet potatoes, peeled and cubed
1 (8-oz) pkg sweet mini peppers, cut into large pieces
1 (12-oz) pkg broccoli florets
½ Tbsp Southwest seasoning (or use fajita seasoning)
1 Tbsp avocado oil
½ tsp salt
⅓ cup roasted, salted pepitas (pumpkin seeds)
1 (5-oz) pkg arugula-baby spinach mix
½ (12-oz) bottle cilantro-lime vinaigrette (such as Sam's Choice)
1 avocado, chopped

Instructions

Preheat oven to 425°F. Toss together potatoes, peppers, broccoli, seasoning, oil, and salt on a rimmed baking sheet. Bake 25 minutes or until tender.
Cool 5 minutes. Toss together vegetables, pepitas, spinach mix, and desired amount of dressing in a bowl. Sprinkle with avocado.

Southwestern Roasted Veggie Salad

Ingredients

Instructions

Vegan Meal Plan

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