Roasted Veggie Salad & Vegan Avocado Cream
Servings:*
4 servingsIngredients
- For the roasted veggies:
- ¾ cup red or yellow bell pepper, seeded and cut into 1-inch cubes
- 4 cups butternut squash, peeled and cut into 1-inch cubes
- 3 cups Brussels sprouts, hulled and halved
- 2 teaspoons fresh thyme leaves
- ½ teaspoons sea salt
- ½ teaspoons black pepper
- 2 tablespoons olive oil
- For the avocado cream (makes 1 cup):
- 1 avocado
- 1 teaspoon fresh garlic
- 3 tablespoons lemon juice
- 2 tablespoons olive oil
- ¼ teaspoons sea salt
- ⅛ teaspoons cayenne
- 4 ounces arugula greens
Directions
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Heat oven to 400 F.
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To make the roasted vegetables: On sheet pan, combine the peppers, squash, Brussels sprouts, thyme, salt, pepper and olive oil. Toss all the ingredients to coat with seasoning and oil.
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Roast in oven for 45-50 minutes, turning veggies with a spatula halfway through the baking time. Cool completely.
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To make avocado cream: In a food processor, combine the avocado, garlic, lemon, olive oil, salt and cayenne. Pulse until creamy.
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Divide the arugula among 4 plates and top each one with roasted veggies and a drizzle of avocado cream.
* Recipes created for given quantity. Changes to quantities are for planning purposes only and have not been tested.