Roasted Turmeric Vegetables & Chicken Salad

by: Vicky Reihana on



Roasted Turmeric Vegetables & Chicken Salad

If you struggle to eat enough vegetables roasting them in turmeric and coconut oil will get you juices flowing!

This amazing lunch in a bowl was left overs from last nights dinner.

Cauliflower, broccoli, chicken tenderloins, spinach, roasted sweet potato, fermented beetroot and topped with organic avocado dressing.

Ticking all the boxes for taste and keeping it nutrient dense!


2 cups cauliflower florets (washed and chopped)

2 cups broccoli florets (washed and chopped

1-2 tablespoons melted coconut oil

1 tablespoon organic turmeric

1 teaspoon sea salt


Line 2 baking trays with baking paper preheat oven to 180 degrees

In a large bowl combine cauliflower and broccoli with coconut oil, turmeric and salt

Spread evenly onto trays and cover with foil

Bake for approximately 30 min, remove foil and bake until veges are golden brown

Add to any dish as a side or as a salad topper.