A good roast dinner is a staple in the UK so I’ve taken all the best (and all the cruelty free) bits of a Sunday roast and used it to make up a delicious bowl of gluten free veggies perfect for a vegan lunch!
Start by preparing the vegetables. Chop sweet potatoes and carrots into approximately 1cm wide slices. I leave the skin on as it adds extra flavour and nutrition.
Then place into a baking tray and add a little oil. I use Fry Light Olive spray rather than oil as I think it produces as good a result with far fewer calories and fat.
Seasoning is key. I use chopped sage, salt and pepper on the sweet potatoes and rosemary on the carrots. Place into a hot oven and roast for about an hour turning the vegetables half way through.
Whilst the vegetables are roasting now is a great time to get some toasted chickpeas sorted. Again I use Fry Light Olive spray and add chopped garlic to a small frying pan. Add the chickpeas and sizzle for about 5 minutes. Then squeeze fresh lemon over the pan and continue to cook for a further 5 minutes.
When all the vegetables are cooked start layering into a bowl. I start with a healthy base of spinach. High in vitamins and minerals spinach is a great super food.
Add the roasted vegetables and enjoy a delicious Sunday lunch ideal for vegans and vegetarians alike.
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