Roasted Vegetable Salad with Coconut Lime Dressing

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2 Serves.

Delicious as a full meal, or team this warm salad with a protein of your choice.

TIP: Change the dressing herb to any one of your favourites, or check out our Dressings section for many other options.

NOTE: For AIP swap out the potato for extra sweet potato, carrots or sprouts.

Cook time: 45 mins

Method

1. Heat the oven to 180c/370f/Gas 4.
2. Peel the sweet potato, potato & carrot and chop into approx. 2cm chunks, and the carrot into thick strips.
3. Remove as much moisture as possible by dabbing with paper towel or a cloth.  Place into a large bowl with oil, thyme & salt.  Mix well, add the onion and gently mix through.
4. Spread out onto a baking tray and place in the oven.  (TIP: If you want crispier potato, place these into the oven approx. 10mins before adding other vegetables).
5. Bake the potatoes, carrot & onion for around 10mins before adding the brussels sprouts.  Ensuring the sprouts are dried well and have a coating of oil.
6. Total baking time will be around 40mins. (add 10mins for crispier potatoes at beginning of cook).
7. While veg is cooking make the dressing by blitzing all ingredients in a *small blender and pop into the fridge. This dressing has a very thin consistency, which works well with the veg salad, but if you prefer a thicker consistency use coconut yoghurt (or other preferred yoghurt).
8. Once the vegetables are cooked, cool for a minute or 2 then mix through the spinach leaves. 
9. Serve in a bowl and spoon over dressing, using as little or as much as you like. Enjoy!