One of my favorite baked veggies salad bowls. Start with a base of baby kale greens, then toss all the baked veggies, beans, colorful radishes and a handful of toasted pumpkin seeds. Drizzle with extra virgin olive oil and fresh squeezed lemon juice for enhanced flavor. This baked veggies salad bowl is colorful, balanced, crunchy and loaded with a variety of nutrients to satisfy every mood.
Ingredients:
- 12 oz mushrooms
- 1 fennel, chopped
- 3 carrots, peeled and chopped
- 1 red bell pepper, chopped
- 3 c broccoli florets
- 2 c cauliflower florets
- 3 radishes, sliced
- 1 c garbanzo beans, cooked
- 1 c pumpkin seeds, toasted
- 1 tbsp olive oil
- 3 tbsp lemon juice
- salt + pepper to taste
Method:
- Line a large baking sheet with parchment paper
- Rinse and chop all veggies
- Place veggies on baking sheet, except radishes, beans, and pumpkin seeds
- Bake veggies at 400 degrees Fahrenheit for 20 minutes
There are no rules to what veggies you can bake. Use what you have in your fridge, or shop for what you crave. Be creative. If you try this recipe, I would love to hear what you baked and tossed over your leafy greens. Don’t forget to tag me in your Instagram posts ( @CamiBaias ).
Bless your baked veggies salad bowl and enjoy!
Much love,
Cami