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Nutritionally Nicole, LLC

Vegan Oven Roasted Vegetable Dinner

July 13, 2016



This meal was honestly so delicious! The sweet flavors from the honey and the apples gel perfectly with the savory flavors from the tomatoes. It creates this amazing combination of tastes! Although this dish seems light, it leaves you feeling fully satisfied. Tonight's dinner tasted so good, it made me want to dance around my kitchen with my fork as a dance partner. Hahaha. Okay but seriously....hope you try this recipe and love it! I know you will. 


Serves: 2 as a meal.



  • 1 medium sweet potato, chunked 

  • 1 large macoun apple, cored and chopped

  • ¾ cup cherry tomatoes, cut in halves

  • 1 ear of fresh corn, husked

  • Extra-virgin olive oil (to drizzle with)

  • 2 handfuls of baby spinach 

  • Ground sea salt and black pepper

For the dressing:

  • 1 tablespoon extra-virgin olive oil

  • 2 teaspoons apple cider vinegar

  • ¼ teaspoon honey

  • Ground sea salt and black pepper


1. Preheat oven to 350°F and line your baking sheet with parchment paper.

2. Prepare the sweet potatoes by cutting them into chunks. Do the same to the apple. Slice the tomatoes into halves. Then toss them all onto the baking sheet. 

3. Drizzle the vegetables/fruits with the olive oil, salt, and pepper. Spread them evenly on the baking sheet and put them in the oven. Roast them for 30-35 minutes. Until the edges of the sweet potato are golden brown. Flip them over about halfway through roasting.
























4. Wrap the ear of corn in aluminum foil and place it in oven during the last 15 minutes.

5. While everything is in the oven, it's time to prepare the dressing! Whisk together the olive oil, apple cider vinegar, honey, salt and pepper in a bowl. 

6. Add the baby spinach to the dressing along with the now roasted sweet potatoes, apples and tomatoes. Cut the kernels off the corn ear and add them to the bowl. 

7. Toss all of the ingredients together with the dressing.


Happy cooking- Nicole. Xo

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