Roasted Artichoke & Sweet Potato Salad

Instructions

1. 1

   Preheat your oven to 200°C (400°F).

2. 2

   Prepare the artichokes by trimming the tough outer leaves, cutting off the top third, and slicing them into quarters. Remove the fuzzy choke if present.

3. 3

   Peel the sweet potatoes and cut them into 2 cm cubes.

4. 4

   Cut the red bell pepper into strips and slice the onion into wedges.

5. 5

   In a large bowl, combine the artichoke quarters, sweet potato cubes, red bell pepper strips, and onion wedges.

6. 6

   Drizzle the vegetables with 2 tablespoons of olive oil, add the salt and black pepper, and toss well to coat evenly.

7. 7

   Spread the vegetables in a single layer on a baking sheet lined with parchment paper.

8. 8

   Roast in the preheated oven for 30-35 minutes, stirring halfway through, until the vegetables are golden and tender.

9. 9

   While the vegetables are roasting, zest and juice the lemon.

10. 10

    Once the vegetables are done, transfer them to a serving bowl. Drizzle with the lemon juice and sprinkle with lemon zest.

11. 11

    Toss gently to combine and serve warm or at room temperature.