Ultimate Vegan Winter Salad (Vegan, Gluten-free, Oil-free)

As the temperature continues to drop, I love making more heart-warming and wholesome savoury dishes. People often ask me how do I cook certain vegetables, as they are hard to “taste good”. Fennels and brussel sprouts are two popular ones among them. I personally enjoy them in whatever form 😆 Moreover, I think it would be a good idea to be whipping up a delicious and heartwarming winter salad with these two, together with one of my favorite ingredients of late – Turmeric. Turmeric is so nutritious to you that it has powerful anti-inflammatory effects and is a very strong antioxidant. I start incorporating them into my diets in the past few months, including sweet or savoury dishes, and I felt more energising 😃

Ingredients:

1/2 fennel bulb
1 pound brussel sprouts
1/2 cup roasted chickpeas (recipe here)
1/2 tsp turmeric
Juice from 1/2 lime
1 Tbsp balsamic vinegar
1 Tbsp coconut amino
Pinch of sea salt
1-2 bowls baby spinach
Handful of grilled tempeh (recipe here)

Directions:

  1. Preheat the oven to 180°C
  2. Cut fennel into wedges, place into a bowl and toss with 1/2 tsp turmeric, pinch of sea salt sea salt and lime juice from 1/2 lime. Place them onto a lined baking tray.
  3. Bake for 30 mins while flipping halfway through.
  4. In a small bowl, mix 1 Tbsp balsamic vinegar and 1 Tbsp coconut amino.
  5. Trim the end of brussel sprout, slice in half and place them into a medium mixing bowl.
  6. Pour the balsamic mixture into the brussels sprouts
  7. Roast in oven for 20-25 min until tender. Stirring occasionally.
  8. Once everything is baked, toss together everything together and drizzle with some tahini and goji berries
  9. Enjoy!
 

Related Posts

Show Comments Close Comments

Leave a Reply

Your email address will not be published.