Preheat the oven to 200 ℃. Peel and dice the sweet potatoes. Cut the zucchini lengthwise into quarters and then into 3 cm pieces.
Traybake winter salad with vegan balls
Enjoy a delicious vegan meal with our Traybake Winter Salad featuring flavorful vegan balls. This simple yet satisfying recipe combines seasonal vegetables, roasted to perfection on a single tray, resulting in a delightful mix of flavors. Packed with wholesome ingredients, this winter salad is a tasty and nutritious option for your weekday meals.
Rinse the beetroots and cut them into the same size as the other vegetables. Peel and cut the onion into wedges. Spread all the vegetables on a large baking sheet and drizzle with olive oil and coarsely chopped thyme. Season with salt and pepper.
Roast the vegetables for about 20 minutes until almost tender, then add the vegetarian meatballs. Bake the tray bake for another 10 minutes. Divide the mixed salad greens onto a plate and serve with the roasted vegetables and meatballs.
Spoon the vegetables over the salad and squeeze some lemon juice on top.