Baked Veggie Salad
This is the perfect go to salad to help you get in a few servings of vegetables! Getting vegetables in every day can be challenging for some and not that enjoyable, especially raw veggies. When you eat raw vegetables, they contain more fiber and can be harder to digest. I know for me, I almost ALWAYS need to steam, sauté, or bake my vegetables unless they are leafy veggies.
Some vegetables you almost always want to eat cooked are all your cruciferous veggies and starchy vegetables. These are cauliflower, Brussel sprouts broccoli, cabbage, asparagus, potatoes, corn, peas, kale, beets, parsnips, and carrots. I notice a huge difference when I eat these raw compared to when I eat them cooked. These can also cause inflammation in the gut and if you do not have the proper enzymes in your system, then these vegetables can cause lots of problems for some.
You don’t need to cook them until they are mushy but just enough to help you digest easier and chew through properly.
BAKED VEGETABLE SALAD
PREP TIME: 15 MINUTES
COOK TIME: 10 MINUTES
TOTAL TIME: 25 MINUTES
SERVING SIZE: 3-4 SERVINGS
Ingredients:
2 large zucchinis
2-3 large carrots, peeled
1 red bell pepper, cut into slices
1/4 cup chopped fresh cilantro
1/3 cup alfalfa sprouts
Dressing:
1 Tbsp apple cider vinegar
1 Tbsp coconut vinegar
1 Tbsp lime juice
1 Tbsp avocado oil or sesame oil
Directions:
1. First, start off by washing your zucchini and carrots. Cut off the ends of the zucchinis and spiralize.
2. Next, cut the ends off the carrots and grate it using the big grater size.
3. Add both the zucchini and carrots to a bowl and add in the red bell peppers, cilantro, and alfalfa sprouts.
4. Combine all the ingredients for the dressing together and pour over veggies. Mix together until well combined.
5. Turn your oven to broil. Place the vegetable mixture onto a pan and place in oven for about 8-10 minutes. Depending on how crunchy you like your vegetables will depend on the length of time in the oven. Be sure to keep an eye on them. Broil tends to cook things quicker.
6. Take the vegetables out of the oven and serve with a protein of your choice. Grilled chicken breasts would be great with this dish! In this case, I added some organic tempeh.
7. ENJOY!
