My Go-To Dinner: Roasted Veggie Salad

My Go-To Dinner: Roasted Veggie Salad

What’s for dinner? In my case, it’s often this: roasted sweet potato, aubergine, red onion and garlic. What I love about this dish is that you can change the ingredients according to what your fridge offers. My favourite version is obviously this one but you can also sub with regular potatoes, bell peppers, zucchini and white onions. Whether you have green or black olives, just throw ’em in. It is so quickly made and all you have to do is place chopped veggies in the oven for a little more than half an hour. For those among you who are vegan, you can simply leave out the feta cheese. Easy, peasy. 

By the way: I regularly ask other food enthusiast what their favourite dish to cook is and then write an article about it for my segment ‘People Who Cook’. This roasted veggie salad would most definitely be my favourite dish to cook. Now you know. 

 

these potatoes are truly sweet

This starchy, root vegetable is not a regular potato, no, it is a sweet one! As you could maybe already tell from its vast orange colour, sweet potatoes are very rich in antioxidant beta-carotene, which is transformed into vitamin A by your body. Vitamin A is great for your eye health, skin repairment and healthy functioning of your white blood cells that play a crucial role in your immunity. Compared to regular potatoes, sweet potatoes are only minimally lower in carbohydrates (~24% in 100g as opposed to 37%). However, they provide us with steady, slow-burning energy as well as a carb-variety – let’s keep it diverse. Sweet potatoes are also a good source of fiber which supports your digestion and creates a long-lasting feeling of being full. They contain a good variety of vitamins other than vitamin A (such as B vitamins and vitamin C) as well as minerals including iron, selenium and calcium. Per 100g, sweet potatoes contain about 4.2% sugar, which makes them rather sweet in taste. To me, that’s just a bonus because it means that I can put them into sweet treats as well, such as sweet potato brownies- yum! Another great health benefits is this: sweet potatoes contain about 337mg of potassium per 100g! Potassium is a mineral found in unprocessed plant foods and is needed by each and every cell in our body  in order to function. Right, are you guys ready to cook? Because I sure as hell am!

 

 

Prep Time: 15 min

Cooking Time: 35-45 min 

Total Time: 50-60 min 

Servings: 2 

 

 

For this recipe you will need:

 

2 medium sized sweet potatoes 

1 aubergine

1 big red onion

4 cloves of garlic, halved (I leave the skin on but you can peel them if you prefer) 

2 tbsp olive oil

salt & pepper

1 tsp dried thyme 

1 tsp dried rosemary 

1/2 tsp sumac 

handful of kalamata olives 

1/3 cup crumbled feta 

2 cups arugula 

1 tbsp toasted sunflower or pumpkin seeds 

1 tsp black or white gomasio or za’atar

 

For the dressing: 

2 tsp lemons juice

1 tbsp balsamic vinegar

1 tbsp olive oil 

1 tsp mustard 

 

Instructions: 

  1. Preheat the oven to 180°C and line a sheet with baking paper.
  2. Wash the vegetables and cube both the sweet potato and aubergine. Peel the red onion and slice into thick wedges. Half the garlic cloves (I prefer to keep the skins on, but you can peel them if you like). Place the sweet potatoes, aubergine, onion and garlic on the baking tray and drizzle with olive oil. Season with salt, pepper, sumac, thyme and rosemary and roast in the oven for 35-45 minutes. 
  3. Allow the veggies to slightly cool, then tip into a bowl and combine with the arugula, olives, feta and sunflower seeds. 
  4. Combine all ingredients for the dressing in a small bowl and stir until well combined. Pour over the salad and serve while still warm. Finish with a sprinkle of gomasio and you’re good to go! 
  5. (Please let me know if this turns into your new favourite go-to dinner as well!) 



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