This delicious hummus vegetable salad makes the perfect lunch! With roasted veggies, fresh hummus and smashed avocado, what’s not to love.

Serves

2

Ingredients

• 1 avocado
• 1/4 broccoli
• 1 carrot
• 1 beetroot
• 1 red onion
• 1 small eggplant
• 3 tbsp hummus
• 1/2 zucchini
• 1 red capsicum
• 4 small potatoes
• 2 tbsp oil
• 1 tbsp garlic powder
• 1 tbsp onion powder
• Salt and pepper
• Black beans
• Lime

Method

Pre heat oven to 180 degrees celsius.

Cut all vegetables into small bite sized pieces and in a bowl combine with onion powder, garlic powder, salt, paper and oil.

Place on a baking tray and cook for approximately 30 minutes.

In a seperate bowl, de seed avocado and mash with salt, pepper and a splash of lime.

Drain and rinse black beans.

Mix all salad ingredients together and top with smashed avocado and hummus.

Note

I like to make the roast veggie mix in bulk and reheat a portion daily for simple and easy lunches. The roast veggies should last 3-4 days in the fridge.

1. 

   looks delicious!

2. 

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3. 

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