I’m all about fast easy and adaptable meals that suit both me and my children!

I’m blessed to have two healthy, beautiful daughters who LOVE vegetables and variety. That being said, they can still be fussy eaters at times.

Today, for lunch, I whipped a warm vegan salad for myself and baked plenty of extra vegetables for my daughters to enjoy without the leaf.

Warm Vegan Salad (salad serves 1-2 adults + baked veg for 2 kids)

Two large sweet potatoes

3-4 clean washed low GI Carisma potatoes (available at Coles)

Macadamia or coconut oil (for greasing baking tray)

2+ cups of mixed baby leaf salad

1 grated carrot

1/2 to 1 avocado (depending on number of people serving)

1-2 tablespoons sliced black olives

Lemon or lime wedges & pink Himalayan mountain salt to taste.

Method

1. Preheat oven to 180 degrees celsius and grease and or add baking paper to baking tray.

2. Peel, wash and dice sweet potato. Dice and wash carisma potato (leave skin on) and place combined in a large baking tray.

3. Bake for approximately 30 minutes. Turn 2-3 times. Baking time will vary considerably, depending on the size of the potato cubes and the quality of the oven. Check regularly. Potato is fully cooked, when piercing with a fork meets no resistance.

4. Loosely chop baby greens. You can leave them whole. I prefer to chop them to add more variety to my fork! This can also make the salad less awkward to eat. (Think no giant leaves half way in and half way out of your mouth!).

5. Grate carrot and dice avocado.

6. Combine loose leaf baby greens, sliced black olives, avocado and carrot.

7. When potatoes are cooked, add required amount to individual portions.

8. Serve immediately with wedges of lemon or lime and pink Himalayan mountain salt to taste.

In comments below, write how you adapt your meals to suit both yourself and other fussy members of your family.