Roasted Vegetable Salad with Chimichurri | Minimalist Baker Recipes
"30-minute, colorful roasted vegetable salad over greens with macadamia nut cheese and chimichurri dressing! A satisfying plant-based meal or side!..."
INGREDIENTS
•
1 large sweet potato ((chopped))
•
6-7 baby yellow or red potatoes ((quartered))
•
2 whole carrots ((halved and chopped))
•
2 Tbsp melted coconut oil ((divided // or sub 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))
•
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))
•
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))
ADVERTISEMENT