I always feel quite hesitant using the word salad as I think it can often put people off a recipe – but salad does not equal a bowl of leaves, and they can be pretty damn delicious (whilst also nutritious). This is one of those salads that keep really well in the fridge for a few days, which means you can prep ahead of time and know that you have a delicious bowl of food waiting for you come lunchtime. This recipe makes enough for 3 (or 4 small servings).
Roasted veg & black bean saladPrint This
- 2 sweet potato, washed and cut into cubes
- 2 bell peppers, deseeded and chopped
- 1 red onion, chopped
- Olive oil
- 1 tsp paprika
- 1 tsp cumin
- Pinch of salt
- 3 handfuls of Kale or spinach or any green leaf, washed
- 1 tin black beans, rinsed and drained
- Juice 1/2 lemon
- 120g feta cheese (or hummus to make vegan)
Start by preheating the oven to 190c.
Arrange the chopped veg on a baking tray (you may need two so they can lay in a single layer) drizzle in olive oil, the spices, and a pinch of salt. Roast in the oven for about 25-30 minutes until the veggies are starting to brown and are soften.
Add the washed greens to a large salad bowl, add the cooked veggies, and black beans and toss in the juice of 1/2 a lemon and a tablespoon of olive oil.
Divide between 3 lunchboxes and crumble the feta (or dollop the hummus) on top.