Name: Roasted Vegetable Salad
Prep time: 9 min
Cook time: 21 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 null sweet potato ((chopped)); 6 null yellow or red potatoes ((quartered)); 2 null carrots ((halved and chopped)); 2 tbsp melted coconut oil ((divided // or sub water)); 2 tsp curry powder ((divided)); 0.5 tsp sea salt ((divided)); 1 cup broccolini; 2 cup red cabbage; 1 null red bell pepper ((sliced)); 5 clove garlic ((peeled and crushed)); 1 null serrano or jalapeño pepper ((seeds + stems removed // omit if not into spicy food)); 1 cup cilantro ((thick bottom stems cut off)); 1 cup flat-leaf parsley; 3 tbsp ripe avocado; 0.25 tsp salt ((plus more to taste)); 3 tbsp lime juice; 1 tbsp maple syrup ((or other sweetener of choice)); 3 tbsp water (to thin (~3 tbsp or 45 ml as original recipe is written)); 4 cup hearty greens ((spinach, kale, or mustard greens // chopped)); 1 null ripe avocado ((chopped)); 3 tbsp hemp seeds; null to_garnish fresh herbs ((cilantro, parsley, thyme, etc. // optional)); 5 null sliced radishes ((optional)); 0.25 cup plant cheese ((optional))

Instructions

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1

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).
2

Add the potato (1 sweet), [6-7 potatoes], and carrots (2) to one baking sheet and toss with melted coconut oil (1 tbsp) (or water), curry powder (1 tsp), and sea salt (0.25 tsp). Bake for 25 minutes total or until golden brown and tender.
3

To a separate baking sheet, add broccolini (1 cup), red cabbage (2 cups), and bell pepper (1 red) and toss with melted coconut oil (1 tbsp) (or water), curry powder (1 tsp), and sea salt (0.25 tsp). 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).
4

In the meantime, make magic green sauce. Place garlic (5 clove) and or jalapeño pepper (1 serrano) in a food processor along with the cilantro (1 cup), flat parsley (1 cup), ripe avocado (3 tbsp), salt (0.25 tsp), lime juice (3 tbsp), and maple syrup (1 tbsp).
5

Process/mix until smooth, scraping down sides as needed. Thin with water (3 tbsp) until a semi-thick (but pourable) sauce is formed.
6

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.
7

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.
8

Plate salad by adding greens (4 cups) to a serving platter and topping with roasted vegetables. Arrange avocado (1) along the edges, along with [5-7 radishes] and plant cheese (0.25 cup) (optional). Sprinkle the top with hemp seeds (3 tbsp) and serve with dressing on the side. Garnish with [fresh herbs] if desired.
9

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).