This recipe is from the Minimalist Baker, only varied slightly to include veggies from the first EWCSA Winter Pickup! Find the original recipe here.
INGREDIENTS
Roasted veggies:
3 white potatoes
3 parsnips
1 large carrot
1 tbsp coconut oil
1 tbsp curry powder
Salt
Green Sauce:
5 cloves garlic
1 jalapeno (seeds removed)
1 cup cilantro
1 cup parsley
3 tbsp avocado
1/4 tsp salt
3 tbsp lime juice
1 tbsp maple syrup
Water (to thin dressing)
Salad:
Greens
Avocado
2 - 3 small radishes
Cotija cheese
INSTRUCTIONS
Preheat oven to 375 degrees.
Cut up all veggies for roasting into about 1 inch cubes. Toss in coconut oil, curry powder and salt to taste.
Roast for 35 - 45 mins (or until brown and tender).
To make sauce, mix all ingredients in blender or food processor. Add water as needed to thin into dressing.
Once veggies are roasted, mix salad ingredients, add dressing and enjoy!