When you’re short on time ONE PAN meals are where it’s at! This one pan roast vegetable salad is SO easy, so delicious and SO nourishing. You’re going to LOVE this one pan roast vegetable salad!
Okay, so we are getting serious here at Her Nourished HQ. Serious for SIMPLE meals!
So many of you message me each week sharing that you WANT to eat healthy, but that you’re struggling for time and ideas. I TOTALLY GET YOU!
As a mumma, a FIFO wife and a business owner I am constantly trying to juggle my time. How much you want something and how important it is to you is definitely going to be a factor in how you spend your time, but we ALL GOTTA EAT!
That’s why I love sharing with you my favourite healthy, nourishing and simple meals. Because I know you already have enough to think about each day.
One pan meals are SO GOOD because they take time and stress out of the kitchen. This one pan roast vegetable salad is one of my favourite meals and my kids love it too (well – my daughter will only eat roast veggies if they are mashed – go figure!).
- 2 medium sweet potato
- 2 medium red onions
- 4 large portabello mushrooms
- 2 medium beetroot
- 1 tbsp coconut oil
- 1 tbsp herbs of choice
- Salt and pepper to taste
- 1-2 cups baby spinach
- Line a baking tray with baking paper and pre-heat oven to 200 degrees celsius.
- Wash and peel (or leave skin on) the sweet potato, red onion, mushrooms and beetroot and slice into chunky cubes (approximately 2x2cm).
- Place the chopped vegetables into a bowl and toss with coconut oil, herbs and seasoning. Place the vegetables onto the baking tray and place the tray into the oven.
- Bake for 50 minutes at 200 degrees celsius or until cooked to personal preference.
- Once baked, remove from oven and toss through baby spinach leaves. Serve warm or cold as a main or side dish with your favourite source of protein.
I personally don’t peel my vegetables as I buy organic and feel that so many of the nutrients are stored in the outer layers of the vegetables (or because I am lazy…no judgement here).
I love serving this one pan roast vegetable salad with my chicken meatballs (new easy recipe coming in my book!!) or just a little grilled tempeh or baked fish. If baking fish, place in oven approximately 20 minutes before the roast veggies are ready.
HER NOURISHED TIP: If you are short on time, reduce cooking time of vegetables to approximately 30 minutes by chopping the vegetables smaller.
If you’re a busy mumma I’d love to see you in our free Facebook Group Mums helping Mums feel fabulously healthy! The mums are all beautiful, non-judgemental and have some incredible tips and tricks to share.
And of course you can check out my FREE Youtube health coaching channel where I share weekly tips and tricks to help you balance your weight without restrictive dieting as well as mum-life and what I eat.
Krissy is a certified nutrition and health coach, passionate recipe developer and a busy mother of two living on the Gold Coast. With a background in psychology and several years of experience in case management and coaching, her passion is to show you how easy, quick and budget-friendly healthy eating can be. Krissy helps busy mums become the master of their health, get nourishing meals on the table in less than 30 minutes and balance their weight in the process.
“Strive for nourishment, not perfection”. xxx