Simple Roasted Veg Salad


One of my favorite things to whip up for a nourishing lunch, the Simple Roasted Veg Salad never disappoints!! This time I did sweet potato and broccolini, but the possibilities are seriously endless. I usually use the basic formula of two types of greens+2 types of roasted vegetables+1 protein source+1 carb (sweet potato can double as both)+1 healthy fat+1-2 dips/spreads+topped with nuts or seeds=one delicious and nourishing meal! No more iceberg lettuce, unsatisfying salads! Because of the high smoke point, lately I've been loving avocado oil! It has a super subtle and delicious flavor.


  • handful of spinach
  • handful of arugula
  • 1 sweet potato
  • 1/2 a bunch of broccolini
  • 1 Dr. Praegers Kale Veggie Burger
  • hemp seeds to sprinkle on top
  • hummus to dollop on top
  • kite hill cream cheese to top (optional)
  • juice of half a lemon
  • avocado oil
  • Pink salt, Pepper, and desired seasoning
  • cilantro to garnish


  1. Pre-heat oven to 400 degrees F
  2. Thoroughly wash veggies
  3. Cube sweet potatoes, lay on a pan with parchment paper and drizzle with avocado oil, pink salt, pepper, and seasoning (I love rosemary with sweet potatoes!)
  4. De-stem the broccolini and put it evenly spread out on a pan drizzled with avocado oil, pink salt, and pepper
  5. Put the veggies in the oven, the sweet potato will take about 40 minutes, broccolini about 20. Make sure you toss and flip the veggies midway through their respective cooking time so both sides evenly roast
  6. Put your greens in a bowl. Dress lightly with lemon juice, olive or avocado oil, salt+pepper
  7. While you're waiting for your veggies to roast, cook a veggie burger of your choice on the stove top in a little bit of avocado or coconut oil! Flip and cook the other side, and scoop it into your bowl! I love Dr. Praegers or Hilary's veggie burgers! Add it on top of the greens
  8. Once the veggies are done, add them to the salad
  9. Add desired toppings {nuts, seeds, herbs, etc}
  10. Eat and enjoy! :)