Roasted Vegetable Salad with Magic Green Sauce

Name: Roasted Vegetable Salad with Magic Green Sauce
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4 serving
Ingredients: 1 large sweet potato; 6-7 baby yellow or red potatoes; 2 whole carrots; 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; 5 cloves garlic; 1 medium serrano or jalapeño pepper; 1 cup packed cilantro; 1 cup packed flat-leaf parsley; 3 Tbsp ripe avocado; 1/4 tsp salt; 3 Tbsp lime juice; 1 Tbsp maple syrup; water to thin; 4 cups hearty greens; 1 medium ripe avocado; 3 Tbsp hemp seeds; fresh herbs; 5-7 medium sliced radishes; 1/4 cup macadamia nut cheese

User Reviews

5.0

153 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
30 mins
Servings
4
Calories
434 kcal
Course
Side Dish, Main Course
Cuisine
Indian, Vegan

Roasted Vegetable Salad with Magic Green Sauce

Valerie Marks

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30-minute, colorful roasted vegetable salad over greens with macadamia nut cheese and chimichurri-inspired dressing! A satisfying plant-based meal or side!

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Ingredients

Servings

ROASTED VEGETABLES

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)

MAGIC GREEN SAUCE

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)

SALAD

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)

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Instructions

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).

Notes

*Nutrition information is a rough estimate calculated with all of the dressing.

Nutrition Information

Show Details

Serving 1serving Calories 434 (22%) Carbohydrates 59.5g (20%) Protein 11.5g (23%) Fat 19.1g (29%) Saturated Fat 7.2g (36%) Trans Fat 0g Cholesterol 0mg (0%) Sodium 458mg (19%) Fiber 12.5g (50%) Sugar 9.3g (19%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 434 kcal

% Daily Value*

Serving	1serving
Calories	434	22%
Carbohydrates	59.5g	20%
Protein	11.5g	23%
Fat	19.1g	29%
Saturated Fat	7.2g	36%
Trans Fat	0g	0%
Cholesterol	0mg	0%
Sodium	458mg	19%
Fiber	12.5g	50%
Sugar	9.3g	19%