This is a warm salad, although I regretted making this meal the next day when I took it from the fridge. Today hit as low as 3°C and was one of the first frosts of the year, and so a cold meal wasn’t ideal. When I ate it the night before, it was awesome, though!
I roasted some sweet potatoes and potatoes with garlic. I allowed them to cool somewhat, before mixing through whatever was in my fridge. I added chopped capsicum, cabbage, coriander, sprouts and beetroot. I would have liked to add some toasted seeds, but I didn’t have any. I actually used my hands to toss this salad, so big was it. But a salad to make four vegan serves has got to be big, right.