Colorful 30-minute roasted vegetable salad on veggies with macadamia nut cheese and a chimichurri-inspired dressing! A filling vegetable dish or side dish!



  • 1 large Sweet Potato (chopped)
  • 6-7 Baby yellow or red potatoes (quarter)
  • 2 whole Carrots (halved and chopped)
  • 2 EL melted coconut oil < span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded">(split // or submerged)
  • 2 TL Curry powder (shared)
  • 1/2 tsp < span class="wprm-recipe-ingredient-name">Sea salt (shared)
  • 1 cup chopped broccolini
  • < li class="wprm-recipe-ingredients ient" style="list-style-type: disc;">< span class="wprm-recipe-i ngredient-amount">2 cups chopped red cabbage< /li>

  • 1 medium Pepper (sliced)

< / div>


  • 5 Cloves Garlic (peeled and shredded)
  • 1 medium < span class="wprm-recipe-ingredient-name">Serrano or jalapeño pepper (seeds + stems removed // omit if not in spicy food)
  • 1 cup wrapped coriander (thick lower stems cut)
  • < li class="wprm- recipe-ingredient" style="list -style-type: disk;">1 cup wrapped flat-leaf parsley

  • 3 < span class="wprm-recipe-ingredients-unit">tablespoon ripe avocado
  • 1/4 tsp Salt (more after flavor)
  • 3< /span> soup lime juice
  • 1 Soup Maple Syrup ( or egg n other sweetener of your choice)
  • < span class="wprm-recipe-ingredient-name ">Water to dilute (~3 tbsp or 45 ml as the original recipe is written)


  • 4 cups hearty vegetables (spinach, kale, or mustard greens // chopped)
  • < span class="wprm-recipe-amount of ingredients">1 medium ripe avocado (chopped)
  • 3 soup Hempseed
  • < li class="wprm-recipe-ingredient" style="list-style- type: disc;" >fresh herbs (cilantro, parsley, Thyme, etc. // optional)

  • 5-7 medium sliced radishes (optional)
  • 1/4 cup Walnut Cheese Macadamia (optional)< /li>


  • Preheat oven to 190°C and line 2 baking sheets with parchment paper (more or less baking sheets if batch size is changed).
  • Place the sweet potato, potato, and carrots on a baking sheet and toss with half the oil (or water), half the curry udre, and half the sea salt (such as is written in the original recipe – 1 tbsp (15 ml) oil (or water), 1 tsp curry powder and 1/4 tsp sea salt). Bake for a total of 25 minutes or until golden and tender.
  • < span style="display:block; " >On a separate baking sheet add broccolini, cabbage and peppers and mix with the remaining half of the oil (or water), half of the curry powder and half of the sea salt (as written in the original recipe – 1 tbsp (15ml) of oil (or water) , 1 tsp curry powder and 1/4 tsp sea salt). Bake for a total of 15-20 minutes or until golden and tender (place in oven after potatoes have cooked for 5-10 minutes).

    < /li>

  • Meanwhile, prepare a magical green sauce. In a food processor recipe, combine garlic and pepper with cilantro, parsley, avocado, salt, lime juice and maple syrup.
  • Process/mix to smooth surface, scraping sides as needed. Dilute with water until a semi-thick (but pourable) sauce forms.

    < /li>

  • Taste and adjust the flavor as needed by adding more pepper for spiciness, garlic for spiciness, avocado for creaminess, salt for saltiness, lime for acidity, or maple syrup for sweetness.
  • Transfer to service container. Leftovers will keep covered in the fridge for up to 4-5 days. Be sure to seal well or the sauce will lose its bright green colour.
  • Plate the salad by adding mixed leafy greens into into a serving bowl and garnish with roasted vegetables. Arrange the avocado along the edges along with the radishes and macadamia nut cheese (optional). Sprinkle the top with hemp seeds and serve with the dressing on the side. Garnish with herbs if you like.
  • Store leftover lettuce unwaxed and covered in the refrigerator for up to 3 days. Eat cold or at room temperature, or heat on the stove (this will cook the veggies, making them more like scrambled veggies).
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