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Roast Veggie Warm Salad

With Chicken Bone Broth
Gluten Free No Dairy Added
recipe-difficulty
Easy peasy
recipe-serves
2
ready-in
1 hour
Roast Veggie Warm Salad

Toss those blankets aside because our Roast Veggie Warm Salad is all the warmth you’ll need this season. With a trio of roasted carrots, cauliflower, and sweet potatoes, all slathered in a tangy tahini-yoghurt dressing, this salad does more than just fill you up, it’s got a sneaky serving of Chicken Bone Broth to help boost your gut health and keep those sniffles at bay. So pile your plate up and get ready for veggie goodness!

Sides & Snacks
Modern Wellness Cuisine
Pantry Items
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  • 2 tbsp Chicken Broth Garden Herb (for vego use veggie broth)
  • 2 carrots, chopped
  • ½ cauliflower, cut into florets
  • 1 small Sweet potato, diced
  • 1 tbsp olive oil
  • Pinch of salt
  • Pinch of pepper
  • 1 cup wild rice
  • 1 cup kale, destemmed, chopped
  • 1 Lemon juice
  • ½ cup Greek yoghurt
  • 1tbsp Tahini
  • 1 tsp honey
  • ½ tsp ground cinnamon
  • 1 tbsp oil (olive or avocado)
  • ¼ tsp turmeric powder
  • ¼ cup water
  • 1 Avocado, sliced 
  • 1 tbsp Pepitas
  • ¼ cup fresh parsley
  1. Preheat oven to 350°F, line an oven tray and add carrot, cauliflower and sweet potato, drizzle with olive oil, season with salt and pepper and bake for 40 minutes until nice and roasted
  2. Cook rice to packet instructions, then add kale pieces, juice of ½ a lemon and a pinch of salt and pepper to cooked rice to soften the kale
  3. Add yoghurt, tahini, honey, broth powder, cinnamon, juice of ½ a lemon, oil, turmeric and water to a bowl, mix to combine. Mixture should be “pancake batter” consistency - add more water if needed
  4. Assemble the salad, layer rice and kale onto a plate, followed by roast vegetables, and sliced avocado. Drizzle with dressing, and scatter with pepitas and parsley