Roast Vege Salad Recipe

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Ingredients:

Serving

Directions:

Pre-heat oven to 220ºC, chop veges into cubes, cover in olive oil and sprinkle potatoes (only) with salt and seasoning.
Put potatoes in first for 10mins. After that, put pumpkin and sweet potatoes in and turn oven down to 180ºC, cook for another 20mins or until cooked.
Throw in the tomatoes and turn the oven off, leave everything in to keep warm.
Blanch the beans, then place in salad bowl with 5 bean mix and spinach.
When ready to serve put the warm veges in the salad bowl and toss together.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	489.75 Kcal (2050 kJ)
Calories from fat	0.16 Kcal
		% Daily Value*
Total Fat	0.02g	0%
Cholesterol	0mg	0%
Sodium	540.19mg	23%
Potassium	1146.82mg	24%
Total Carbs	116.76g	39%
Sugars	11.46g	46%
Dietary Fiber	9.53g	38%
Protein	6.32g	13%
Vitamin C	26.2mg	44%
Vitamin A	2.2mg	72%
Iron	3.3mg	18%
Calcium	164mg	16%

Amount Per 100 g
Calories	115.32 Kcal (483 kJ)
Calories from fat	0.04 Kcal
		% Daily Value*
Total Fat	0g	0%
Cholesterol	0mg	0%
Sodium	127.2mg	23%
Potassium	270.05mg	24%
Total Carbs	27.49g	39%
Sugars	2.7g	46%
Dietary Fiber	2.25g	38%
Protein	1.49g	13%
Vitamin C	6.2mg	44%
Vitamin A	0.5mg	72%
Iron	0.8mg	18%
Calcium	38.6mg	16%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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