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Roasted Vegetable Salad for Hormone Balance

A nourishing salad with roasted vegetables, quinoa and other nutrient-packed foods, created to balance the hormone production and reduce PMS.
Prep Time15 mins
Cook Time20 mins
Course: Dinner, Lunch, Nourishing Bowl, Salads
Cuisine: detox, Vegan
Keyword: roasted vegetable salad
Servings: 2
Calories: 720kcal
Author: The Awesome Green

Ingredients

  • 2 sweet potatoes
  • 1 red bell pepper
  • 2 carrots
  • 1 yellow onion
  • 4 garlic cloves
  • 1 tbsp pumpkin seeds lightly toasted
  • 1 pomegranate seeds only
  • 3-4 kale leaves chopped
  • 1 bunch fresh parsley finely chopped
  • 1/2 cup quinoa uncooked
  • 2 dried apricots diced
  • 1 tbsp olive oil
  • 1 tsp cumin

Roasted Vegetable Salad Dressing

  • 1 tsp turmeric powder
  • 1 tsp ginger freshly grated
  • 2 tbsp lemon juice freshly squeezed
  • 1/2 tsp salt
  • 2 tbsp extra virgin olive oil
  • Pinch of freshly ground black pepper
  • 2 tbsp water
  • 2 tsp Dijon mustard

Instructions

  • Preheat the oven to 200C/392F. Line a baking sheet with parchment paper.
  • Prepare the veggies - peel the sweet potatoes, carrots and onion and cut into cubes. Dice the bell pepper and add them onto the baking sheet. Add cumin, drizzle olive olive oil and toss to coat evenly. Bake for 20 minutes then remove from the oven.
  • While the veggies are roasting, prepare the quinoa. Rinse it well and add it into a pot with 1 cup water. Bring to boil over medium heat, simmer over low heat for 15 minutes. Turn off the heat, lid the pot and set aside (the quinoa will absorb the steam and get fluffy).
  • In a large bowl combine the quinoa, roasted vegetables, chopped kale and parsley, dried apricots, pumpkin and pomegranate seeds,
  • Add the dressing ingredients into a jar, lid the jar and shake well to combine.
  • Drizzle the dressing over the salad then toss to combine.
  • Divide into serving bowls and serve warm.

Notes

Nutrition

Serving: 480g | Calories: 720kcal