Roasted vegetable salad with kidney beans


  • 1 cup sweet potato cubed
  • 1 eggplant diced
  • 1 zucchini diced
  • ½ red onion
  • ½ cup cherry tomatoes
  • 1 cup baby spinach and rocket leaves
  • ½ can kidney beans rinsed


  • Juice of half a lemon or apple cider vinegar
  • ½tbsp olive oil or flaxseed oil
  • ½ clove garlic minced
  • Sea salt and pepper to taste


  1. Preheat oven to 200°C.
  2. On a baking tray arrange the sweet potato, eggplant and zucchini.
  3. Bake until the sweet potato is tender and eggplant and zucchini are soft.
  4. In a large bowl, mix onion, cherry tomatoes, spinach and rocket leaves together.
  5. Gently toss through the vegetables and kidney beans.
  6. Whisk together the dressing ingredients and drizzle over before serving.

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