Roasted vegetable and bacon salad

I love a roasted vege salad as it’s easy to prep in advance, generally a one pan kind of situation, and a good way to use up any sad looking veges that are hiding away in the fridge! This meal ticks all of those boxes and with the addition of some brown rice and quinoa you’re adding in healthy carbs and protein, spinach to boost your leafy greens and bacon because: delicious. You could sub out the bacon for some chickpeas (roast with the veges) or halloumi (cooked separately) if vegan/vegetarian.

Let me know if you give this one a go!!

Ingredients:

½ cauliflower,

2 potatoes

2 carrots

½ zucchini

½ capsicum

½ onion

1 t garlic powder

1 t paprika (sweet)

1 t fennel seeds

1 t chilli flakes

Salt and pepper

Olive oil

150 g bacon, diced

To serve:

½- ¾ c cooked brown rice and quinoa

Large handful of baby spinach (I like to roughly chop mine)

Balsamic glaze

Method:

Preheat your oven to 220 degrees Celsius.

Peel your potatoes and carrots then chop all vegetables into chunks. In a large baking tray put your vegetables, olive oil and spices and mix together with your hands to coat.

Bake for 25 minutes, then add the bacon and bake for a further 20 minutes.

Remove from the oven, add your rice and spinach and mix together. Drizzle some balsamic glaze and serve!

Serves 3-4 and makes excellent leftovers!

Sub any vegetables you like, the halves were just what I had in my fridge!