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Dr Chintal's Kitchen

A doctor’s guide to everyday eating made quick, easy & nutritious for you & your family


Warm Veggie Salad

Recipe by Dr Chintal Patel
Serves - 4
Prep. Time - 15 mins
Cooking Time - 30 minutes
GF, DF, Vegan


  • 250gms sweet potato
  • 250gms kale
  • 200gms raw beetroot
  • 2 avocados
  • 2 small carrots
  • ½ a pomegranate seeds
  • 2 tablespoons pumpkin seeds
  • 2 tablespoons sesame seeds
  • 2 small red onions#4 cloves garlic
  • 2 tablespoons olive oil
  • Sal & Pepper to taste


  • 2 tablespoons EVOO
  • 2 tablespoons pomegranate molasses
  • Juice of ½ a lime
  • Salt & pepper to taste.


  • Peel (optional) & chop the sweet potato, beetroot, onions & Carrots into small equal sized chunks.  Approx. 2cm.
  • Roast all the veggies (except the kale) together with the olive oil, garlic cloves, some salt & pepper for about 30 minutes @ 180’C until soft and almost caramelising – that’s how I like them!
  • For the kale I simply sautéed it in a pan with a tiny sprinkle of water
  • Mix the roast veggies with the kale and chop in the avocado
  • Sprinkle on the seeds
  • Mix together the dressing ingredients Drizzle and drizzle on to serve

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