Roast Vegetable Salad

SERVES 4 • PREP TIME 20 MINS • COOK TIME 45 MINS

– 1 large sweet potato chopped

– 6-7 baby yellow or red potatoes quartered

– 2 whole carrots halved and chopped

– 2 tbsp melted coconut oil

– 2 tsp curry powder

– 1/2 tsp sea salt

– 1 cup chopped broccolini

– 2 cups chopped red cabbage

– 1 medium red bell pepper

GREEN SAUCE

– 5 cloves garlic peeled and crushed

– 1 medium jalapeno chili seeds

– 1 cup coriander stems removed

– 1 cup flat leaf parsley

– 3 tbsp ripe avocado

– 1/4 tsp sea salt

– 3 tbsp lime juice

– 1 tbsp maple syrup

– water to thin

SERVING SUGGESTION

– 4 cups hearty greens (spinach, kale, mustard greens). 

– 1 medium ripe avocado chopped. 

– 3 tbsp hemp seeds. 

– Fresh herbs (parsley, coriander, thyme etc)

– 5-7 medium sliced radishes

 

Step 1

Preheat the oven to 180 degrees.

Step 2

Roast sweet potato, potato, carrots in one baking dish and toss half the oil, half the curry powder and half the sea salt, and bake for 35 mins or until golden brown.

Step 3

In a separate baking dish, roast the broccolini, cabbage and capsicum and remaining oil, curry powder and salt, for 15-20 mins until golden brown.

Step 4

In the meantime make the green sauce. Place garlic and capsicum in a food processor along with coriander, parsley, avocado, salt, lime juice and maple syrup. Process until smooth, scraping down sides as needed, thin with water until a semi thick, pourable sauce is formed. Taste and adjust flavour as needed.

Step 5

Plate salad by adding mixed greens to a platter and top with roasted vegetables, arrange avocados and radishes along the edges. Pour over the green sauce and sprinkle with hemp seeds and garnish with herbs.

 

Featured products