Lunch

Gut-Loving Roasted Veg & Grain Salad

Veggies, grains and Gut Health Yog! This salad combo is all we’re thinking about right now.
Prep
10 min
Cook
45 min
Serves
2

Method

  1. Preheat the oven to 200c and line a large baking tray with baking paper.
  2. Whisk together 1.5 tbsp of oil, maple, cumin, paprika, cinnamon and salt into a large mixing bowl, then add vegetables and toss to coat.
  3. Place vegetables onto an earlier prepared baking tray, place in the oven and cook for 40 minutes, turning halfway through.
  4. While the vegetables are cooking, prepare the grains according to the package instructions, drain, stir in remaining 1⁄2 tbsp of oil set aside.
  5. To make the yoghurt sauce, whisk together TCC Gut Health Plain Yog, olive oil, garlic, lemon, salt and pepper in a small mixing bowl and set aside for serving.
  6. Once the vegetables are cooked, remove from the oven and add to a large mixing bowl along with the cooked grains and chopped parsley. Toss to combine and transfer to a large serving plate. Spoon or drizzle on the yoghurt sauce and serve.

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Ingredients

Salad:
2 tbsp olive oil
1 tbsp maple syrup
1 tsp cumin
1 tsp paprika
1⁄2 tsp cinnamon
1⁄4 tsp salt
3 medium sweet potatoes peeled and cut into 2cm cubes
150g baby carrots
1 cup uncooked grains of choice
1⁄2 cup fresh flat leaf parsley roughly chopped
Yogurt Sauce:
1⁄2 cup The Coconut Collab Gut Health Plain Yog
1 tbsp olive oil
1 crushed garlic clove
Juice of half a lemon
Salt and pepper to taste

The Coconut Collab Gut Health Yoghurt

Gut Health

Light and Creamy

Learn More