Roasted vegetable bowl

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Roasted vegetable bowl
By @veganbymanda

Ingredients
(2 servings)

For the bowl
1 cup ruccola

For the roasted vegetables
500 g potatoes
200 g broccoli
230 g chickpeas, drained
½ red onion
½ tsp paprika powder
2 tbsp olive oil
1/3 tsp salt
½ tsp black pepper

For the dressing
1/2 cup oat yogurt
½ tsp dijon mustard
1 tbsp agave syrup
Salt & black pepper to taste

For serving
Fresh parsley (optional)
Chili flakes (optional)

Steps
1. Preheat the oven to 200C.
2. Chop the potatoes, carrots, onion and broccoli. Drain the chickpeas. Place the potatoes, chickpeas, carrots and broccoli (save the onion for later) on an oven tray covered with parchment paper. Cover the vegetables in olive oil and the spices. Roast in the oven for 30 minutes.
3. Add the onion after 20 minutes and roast for another 10 mintutes.
4. Meanwhile make the dressing. Place all ingredients in a bowl and stir until combined.
5. When the vegetables are roasted it’s time to combine the bowl! Start with the ruccola, roasted vegetables, the dressing and top with some fresh parsley and chili flakes.
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