Winter Salad - Roasted Sweet Potato, Peppers, Courgette & Red Onion

The Balanced Kitchen
Prep Time 15 minutes
Cook Time 35 minutes
Course Main Course
Cuisine English, Mediterranean


Roasting veggies

  • 2 medium sweet potatoes peeled roughly chopped
  • 1 large courgette washed chopped
  • 2 red onions peeled quartered
  • 1 large red bell pepper washed chopped

Rest of ingredients

  • 1 cup pre-cooked quinoa
  • 1 cup pre-cooked chickpeas
  • 2 cups fresh spinach
  • 1 lemon or lime juice to serve optional


  • Begin by preparing all of the roasting vegetables and pre-heating the oven to 180 degrees Place the prepared vegetables on a roasting tray (use 2 if needed), drizzle a small amount of oil on the veggies and roast in the oven for about 35mins until starting to caramelise.
  • Once the vegetables have cooked, remove the tray from the oven and leave to cool for a few minutes. Pour the cooked quinoa, chickpeas and spinach over the roasted vegetables, combine together before placing on a large serving bowl. Serve with lime or lemon juice (if using).
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