Meatless Monday’s: Veggies ‘Throw Together’ Salad

Sometimes, you just need a meal that’s simple, quick, and packed with nutrition, without compromising on flavor. Enter the Veggie 'Throw Together' Salad—your answer to those days when you want something healthy but don’t want to spend hours in the kitchen.

Picture this: sweet roasted potatoes with a crispy edge, hearty chickpeas that give the salad a satisfying bite, and tender asparagus spears roasted to perfection. All of that sits on a bed of fresh, leafy greens—spinach, kale, and peppery rocket—that are massaged with a tangy, creamy tahini-mustard dressing. This salad brings together a beautiful balance of flavors: the earthiness of the sweet potato, the nutty richness of tahini, the sharpness of mustard, and the bright zing of lemon. Whether you serve it warm or cold, this salad is as versatile as it is delicious!

Perfect for a light lunch, dinner, or even a meal prep option for the week, the Veggie 'Throw Together' Salad will quickly become a favorite. It's easy to make, nutrient-dense, and, best of all, requires no special skills—just a love for good food.

What You Need

For the salad:
1 medium sweet potato
⅝ cup (120g) chickpeas, drained
1 tbsp. olive oil
9 oz. (250g) asparagus
1 cup (30g) spinach
1 cup (30g) kale
1 cup (30g) rocket (arugula)

For the dressing:
1 tsp. mustard
1 tbsp. tahini
2 tbsp. lemon juice
1 tbsp. olive oil
1 tsp. honey

Directions

Preheat your oven to 375°F (190°C).
Wash and chop the sweet potato into bite-sized pieces. Place them on a baking tray along with the chickpeas. Drizzle with olive oil, season with salt and pepper, and roast for 30 minutes. Add the asparagus during the last 10 minutes of roasting.
While the veggies are roasting, mix all the dressing ingredients—mustard, tahini, lemon juice, olive oil, and honey—in a small bowl until smooth.
Place the spinach, kale, and rocket in a large bowl. Pour the dressing over the greens and massage it into the leaves to soften them and enhance their flavor.
Once the roasted veggies are ready, divide the salad greens between bowls and top with the roasted sweet potato, chickpeas, and asparagus. Enjoy your salad hot or cold, depending on your preference.
This quick and easy salad is a flavorful and satisfying meal, perfect for any time of the day!
Makes 3 servings.

Calories per serving: 343
Fats per serving: 15 grams
Protein per serving: 13 grams
Carbohydrates per serving: 40 grams

This recipe is taken from our Eat Lean: Vegetarian Delights cookbook featuring 58 flavorful recipes for a vibrant meat-free lifestyle.

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