Roasted Vegetable Salad with Magic Green Sauce

Meal type: Lunch

Two serves

5 minutes of preparation, 25 minutes of cooking

INGREDIENTS

75g Sweet Potato (chopped)

300-350g yellow or red potatoes (quartered)

60g carrots (halved and chopped)

15ml melted coconut oil (divided, or substitute water)

1tsp curry powder

Pinch of salt

45g chopped broccolini

90g chopped red cabbage

60g red bell pepper (chopped)

7.5g garlic (chopped)

7g serrano or jalapeño pepper (seeds and stems removed)

10g coriander (chopped)

10g parsley (chopped)

122.5g ripe avocado (chopped)

22.5ml lime juice

7.5ml maple syrup

100g Hearty Greens (Spinach, Kale, or Mustard Greens)

15g Hemp seeds

METHOD

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).