Roasted Vegetable Salad with Magic Green Sauce
This delicious recipe is from minimalistbaker.com.
Ingredients:
ROASTED VEGETABLES
1 large sweet potato (chopped)
6-7 baby yellow or red potatoes (quartered)
2 whole carrots (halved and chopped)
2 Tbsp water
2 tsp curry powder (divided)
1/2 tsp sea salt (divided)
1 cup chopped broccolini
2 cups chopped red cabbage
1 medium red bell pepper (sliced)
MAGIC GREEN SAUCE
5 cloves garlic (peeled and crushed)
1 medium serrano or jalapeño pepper (seeds + stems removed // omit if not into spicy food)
1 cup packed cilantro (thick bottom stems cut off)
1 cup packed flat-leaf parsley
3 Tbsp ripe avocado
1/4 tsp salt (plus more to taste)
3 Tbsp lime juice
1 Tbsp maple syrup (or other sweetener of choice)
Water to thin (~3 Tbsp or 45 ml as original recipe is written)
SALAD
4 cups hearty greens (spinach, kale, or mustard greens // chopped)
1 medium ripe avocado (chopped)
3 Tbsp hemp seeds
fresh herbs (cilantro, parsley, thyme, etc. // optional)
5-7 medium sliced radishes (optional)
1/4 cup Macadamia Nut Cheese (optional)
Directions:
Preheat oven to 375 degrees F (190 C) and line 2 baking sheets with parchment paper (fewer or more baking sheets if altering batch size).
Add the sweet potato, potato, and carrots to one baking sheet and toss with half of the oil (or water), half of the curry powder, and half of the sea salt (as original recipe is written- 1 Tbsp (15 ml) oil (or water), 1 tsp curry powder, and 1/4 tsp sea salt). Bake for 25 minutes total or until golden brown and tender.
To a separate baking sheet, add broccolini, cabbage, and bell pepper and toss with remaining half of the oil (or water), half of the curry powder, and half of the sea salt (as original recipe is written- 1 Tbsp (15 ml) oil (or water), 1 tsp curry powder, and 1/4 tsp sea salt). Bake for 15-20 minutes total or until golden brown and tender (place in oven once the potatoes have been cooking for 5-10 minutes.
In the meantime, make magic green sauce. Place garlic and pepper in a food processor along with the cilantro, parsley, avocado, salt, lime juice, and maple syrup.
Process/mix until smooth, scraping down sides as needed. Thin with water until a semi-thick (but pourable) sauce is formed.
Taste and adjust flavor as needed, adding more pepper for heat, garlic for spice/zing, avocado for creaminess, salt for saltiness, lime for acidity, or maple syrup for sweetness.
Transfer to a serving container. Leftovers will keep covered in the refrigerator up to 4-5 days. Be sure to seal tightly or the sauce will lose its vibrant green color.
Plate salad by adding mixed greens to a serving platter and topping with roasted vegetables. Arrange avocado along the edges, along with radishes and macadamia nut cheese (optional). Sprinkle the top with hemp seeds and serve with dressing on the side. Garnish with herbs if desired.
Keep undressed leftover salad covered in the refrigerator up to 3 days. Eat cold or at room temperature, or reheat on the stovetop (it will cook the greens, so it becomes more of a vegetable scramble).
Notes:
While the original recipe on minimalistbaker.com calls for the use of coconut oil, we have replaced with water to keep the recipe 100% oil free and whole food plant based.
*Disclaimer: Always check ingredients to ensure they safely contribute to your specific dietary needs.
