SALAD WITH GRILLED VEGETABLES AND AMINO ANIMO PEA PROTEIN

Ingredients

For the salad:

• 400 g. fresh spinach
• 2 zucchini
• 2 carrots
• 1 large sweet potato
• 1 tbsp. olive oil
• 1 pear
• 150 g. tricolor quinoa

For the dressing:

• 1 avocado
• 20 g. AMINO ANIMO Pea Protein
• Salt & pepper
• Juice of 1 lime
• ¼ cup olive oil
• Water
• 1 tbsp. white vinegar

Preparation

1. Preheat the oven to 220 degrees Celsius. In the meantime wash your vegetables well and peel the sweet potatoes and carrots. Cut the vegetables into 2 cm slices. Cut the zucchini a little thicker since they need less baking.
2. Put a baking sheet on a tray, place the cut vegetables on top, pour olive oil over them and sprinkle with salt and pepper.
3. Put the tray in the preheated oven and bake for about 25 minutes, until golden, crispy on the outside and soft on the inside.
4. At the same time, boil the quinoa, according to the instructions on the package.
5. Place all the ingredients for the dressing in a blender and blend until smooth and creamy. Taste and adjust the taste and texture with salt, oil, or extra lime juice.
6. Serve in a deep dish by placing the spinach and quinoa in the center first. Layer slices of the roasted vegetables, add some pear skins and some avocado chunks, and drizzle with the dressing.