Adaptations:

• Sweet potato cut into chunks is a good addition or swap for the carrots — it takes roughly the same time at this temperature.

• For a fully plant-based version, roasted chickpeas (seasoned and roasted on the same tray from the start) replace the chicken well.

• The dressing also works with kefir instead of yogurt for a thinner, slightly tangier result.

• If you want the dressing to lean more savoury, add a small clove of minced garlic and skip the honey.

Storage:

Store the roasted vegetables and chicken in an airtight container in the fridge for up to 3 days. Reheat in the oven at 180°C (355°F) for 8–10 minutes or in a pan with a small splash of water. Keep the dressing in a sealed jar for up to 3 days — stir before using as it may separate slightly. Always assemble with fresh greens; as dressed lamb's lettuce doesn't stay well for long.

This bowl is well-suited to meal prep — roast a double batch of vegetables and store them separately; assemble fresh each day with new greens and a freshly made dressing.

Macros are provided for reference (of course, the accuracy of these can vary due to adaptations of the ingredients or slightly different amounts/portion sizes), but at THV we don't obsess over numbers — No stress. No guilt. Just nourishment ❤︎⁠!