4 Kumara (Sweet potatoes)
3 Bell Peppers
100g of Baby Spinach
Salt & Pepper
Organic apple vinegar
The first step is to cut up your roast vegetables. You may want to peel them, however, to keep it healthier and more nutritious, I keep the skin on. Starting off with your root vegetables, you want to make sure they are all cut up into the same size. Personally, I like it when they are diced up into cubes of a dimension of around 1 ½ by 1 ½ inches. Next, you should take your onion, cut off the ends you do not eat and slice it into ¼ through the middle. Then separate each petal and put them aside. Lastly, cut your bell peppers into long stripes. Once all your roast vegetables are prepared, take an oven tray and drizzle it with olive oil after which you are ready to roast! Heat up the oven to 180°C - (or 356°F). Keep them in the oven for the next 45 minutes. Save your spinach for later.
Now the secret to making the best veggie roast is to stir and flip them around every 15 minutes. When you reach the 30-minute mark and stir your second time, add your favourite spices (salt and pepper in my case). When taking the roast out, it is good to drizzle it with olive oil for the second time, add in the 100g of spinach and let it cool for about 10 minutes. (sprinkle with grated vegan parmesan when serving)
While you are waiting for your roast to roast, you can start cutting up your salad. Take the ½ piece of cabbage and cut it into thin stripes. Peel your carrot, apple, zucchini and grate them. Layer the fresh basil leaves on top of each other, roll them up and cut up into stripes. (you can see how it is done here). Next, put everything into a bowl, let it rest for about 10 minutes and drain out all the carrot and apple juice from the bottom. As the last step, drizzle some olive oil and organic apple vinegar and mix everything together.
Hope you enjoy!