Southwestern Roasted Veggie Salad
Ingredients
- 1 (16-oz) pkg peeled, cubed sweet potatoes
- 2 (8-oz) pkg sweet mini peppers, cut into large pieces
- 1 (12-oz) pkg broccoli florets
- 2 Tbsp olive oil
- 1 Tbsp less sodium taco seasoning
- ¾ tsp salt
- 1 Tbsp lime juice
- 1 cup roasted, salted pepitas
- 1 (5-oz) pkg arugula
- 1 (5-oz) pkg baby spinach
- ½ cup vegan olive oil vinaigrette
- 2 avocados, sliced
Instructions
- Preheat oven to 425°F. Toss together potatoes, peppers, broccoli, oil, seasoning, and salt in a large bowl; divide between 2 large rimmed baking sheets. Bake 25 minutes or until tender. Drizzle with lime juice. Cool 5 minutes.
- Toss together vegetables, pepitas, spinach, arugula, and vinaigrette in a large bowl. Top with avocado.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
484
|
484
|
| Fat (g) | 37 | 37 |
| Sat. Fat (g) | 5 | 5 |
| Protein (g) | 12 | 12 |
| Carb (g) | 34 | 34 |
| Fiber (g) | 11 | 11 |
| Sodium (mg) | 825 | 825 |
| T. Sugs (g) | 7 | 7 |
| A. Sugs (g) | 0 | 0 |
Plant Based Meal Plan
This recipe selected from the eMeals Plant Based Meal Plan.
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