Vegan nugget bowl with salad and blueberries

Ingredients for 2 servings:

• 1 sweet potato(s)
• 1 zucchini
• 180 g soy nuggets or other vegan nuggets
• 3 tbsp vegetable oil
• 1 tsp salt
• 1 tsp curry powder
• 1 romaine lettuce heart(s)
• 4 radishes
• 3 tsp olive oil
• 2 tsp apple cider vinegar
• 1 tsp salad herbs, dried
• salt and pepper
• 1 handful of blueberries
• 1 handful of salad seed mix

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

perfect for processing vegetable leftovers

Preheat the oven to 200°C (top/bottom heat). Cut the vegetables and nuggets into bite-sized pieces and place in a bowl. Mix together the oil, salt, and curry powder and add them. Toss the bowl well until all the pieces are coated in the marinade. Place the pieces on a baking sheet and cook in the oven until the vegetables are browned. Cut the lettuce heart into strips, wash, spin dry, and place in a bowl. Slice the radishes and add them to the bowl. Mix the olive oil, vinegar, salad herbs, salt, and pepper to make a dressing. Once the oven-baked vegetables are ready, mix the dressing with the salad. Divide the oven-baked vegetables and salad between 2 bowls and garnish with blueberries and seeds. Tip: You can also use other vegetables, depending on what you have on hand. Instead of the nuggets, you can also use falafel or vegetable balls for a filling meal. Instead of blueberries, the salad can also be dressed with other fruit. I served red and green pesto with the oven-baked vegetables, but hummus would also go well.