A vegan salad with roast vegetables is a filling dish thats packed with flavour. Colourful roast veg and tofu are tied together with a tasty peanut dressing.
Ingredients For Vegan Salad With Roasted Vegetables Recipe
500 gram Sweet Potatoes, Cubed
1 Courgette, cubed
1 Red pepper, deseeded and chopped
1 Cauliflower, cut into florets
2 Garlic Cloves, Crushed
4 tablespoon Olive oil
200 gram Green Beans
200 gram Marinated tofu
1 bunch Small coriander
60 gram Salted peanuts
Lime wedges, to serve
For the peanut dressing
1 tablespoon Sunflower oil
1 Red Onion, Chopped
4 Garlic cloves chopped
1 Red chilli, deseeded and chopped
1 teaspoon Tamari or soy sauce
4 Kaffir lime leaves, chopped
250 milliliter Coconut cream
Nutrition value
618
calories per serving
49 g Fat13 g Protein31 g Carbs18 g FiberOther
Current Totals
49 g Fat
13 g Protein
31 g Carbs
18 g Fiber
MacroNutrients
Carbs
31 g
Protein
13 g
Fiber
18 g
Fats
Fat
49 g
Vitamins & Minerals
Calcium
180 mg
Iron
7 mg
Vitamin A
2652 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
4 mg
Vitamin B6
1 mg
Vitamin B9
124 mcg
Vitamin B12
0 mcg
Vitamin C
103 mg
Vitamin E
5 mg
Copper
1 mcg
Magnesium
191 mg
Manganese
5 mg
Phosphorus
249 mg
Selenium
4 mcg
Zinc
3 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment