I'm a vegetarian, and am always on the hutt for cheap, delicious and wholesome vegetarian meals for myself and my family. This dish is a winner because it ticks all of those boxes and is also good enough to serve up for friends and extended family!
Ingredients
2 large | Golden kumara, Peeled and Chopped (Main) |
3 large | Agria potatoes, Peeled and chopped (Main) |
2 large | Beetroot, Peeled and chopped (Main) |
1 bag | Mixed salad leaves |
1 small | Red onion, thinly sliced |
½ | Red capsicums, thinly sliced |
½ punnet | Cherry tomatoes, halved |
1 | Avocado, Chopped (optional ingredient) |
3 Tbsp | Aioli |
¼ cup | Olive oil |
1 Tbsp | White wine vinegar |
1 Tbsp | Honey |
1 Tbsp | Wholegrain mustard |
Directions
- Preheat oven to 180 degrees. Place kumara, potatoes and beetroot on a roasting tray and toss well with olive oil and salt and pepper. Roast for 30-40 minutes, until vegetables are cooked through.
- In a small jug, mix together the olive oil, white wine vinegar, honey and wholegrain mustard. Set aside.
- In a large bowl, toss together the salad leaves, cherry tomatoes, red onion, capsicum and avocado. Add the cooked kumara, potatoes and beetroot and toss to combine. Stir through the olive oil/mustard dressing.
- Serve, drizzled with garlic aioli.