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Roasted Veggie Salad & Vegan Avocado CreamRoasted Veggie Salad & Vegan Avocado Cream
Roasted Veggie Salad & Vegan Avocado Cream
Roasted Veggie Salad & Vegan Avocado Cream
In this recipe, we’ve spiked puréed avocado with garlic, lemon juice and cayenne pepper. It’s a little zippy! We love how that bright, puckery kick brings out all the sweetness in our earthy roasted veggie salad.
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Recipe - WAYZATA
Recipe: Roasted Veggie Salad with Vegan Avocado Cream
Roasted Veggie Salad & Vegan Avocado Cream
Prep Time15 Minutes
Servings4
Cook Time50 Minutes
Ingredients
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 teaspoon sea salt
½ teaspoon black pepper
2 tablespoons olive oil
FOR THE AVOCADO CREMA (makes 1 cup): 1 avocado
1 teaspoon fresh garlic
3 tablespoons lemon juice
2 tablespoons olive oil
¼ teaspoon sea salt
⅛ teaspoon cayenne
4 oz arugula greens
Directions
  1. Heat oven to 400 F.
  2. 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.
  3. Roast in oven for 45-50 minutes, turning veggies with a spatula halfway through the baking time. Cool completely.
  4. To make avocado cream: In a food processor, combine the avocado, garlic, lemon, olive oil, salt and cayenne. Pulse until creamy.
  5. Divide the arugula among 4 plates and top each one with roasted veggies and a drizzle of avocado cream.
15 minutes
Prep Time
50 minutes
Cook Time
4
Servings

Shop Ingredients

Makes 4 servings
FOR THE ROASTED VEGGIES: ¾ cup red or yellow bell pepper, seeded and cut into 1-inch cubes
Premium Red Bell Peppers
Premium Red Bell Peppers, 0.5 Pound
$2.50 avg/ea$4.99/lb
4 cups butternut squash, peeled and cut into 1-inch cubes
Organic Butternut Squash
Organic Butternut Squash, 2 Pound
$4.98 avg/ea$2.49/lb
3 cups Brussels sprouts, hulled and halved
Bulk Brussels Sprouts
Bulk Brussels Sprouts, 1 Pound
$3.99/lb$3.99/lb
2 teaspoons fresh thyme leaves
L&B Fresh Thyme
L&B Fresh Thyme, 0.75 Ounce
$3.49$4.65/oz
½ teaspoon sea salt
Alessi Sea Salt
Alessi Sea Salt, 2.83 Ounce
$3.29$1.16/oz
½ teaspoon black pepper
McCormick Coarse Ground Black Pepper
McCormick Coarse Ground Black Pepper, 1.5 Ounce
$2.99$1.99/oz
2 tablespoons olive oil
L&B Extra Virgin Olive Oil
L&B Extra Virgin Olive Oil, 16.9 Ounce
Deal
$11.99 was $12.99$0.71/oz
FOR THE AVOCADO CREMA (makes 1 cup): 1 avocado
Ripe Avocados
Ripe Avocados, 1 Each
$2.49
1 teaspoon fresh garlic
Fresh Garlic Bulb
Fresh Garlic Bulb, 0.2 Pound
$1.40 avg/ea$6.99/lb
3 tablespoons lemon juice
Fancy Large Lemons
Fancy Large Lemons, 0.5 Pound
$1.25 avg/ea$2.49/lb
2 tablespoons olive oil
L&B Extra Virgin Olive Oil
L&B Extra Virgin Olive Oil, 16.9 Ounce
Deal
$11.99 was $12.99$0.71/oz
¼ teaspoon sea salt
Alessi Sea Salt
Alessi Sea Salt, 2.83 Ounce
$3.29$1.16/oz
⅛ teaspoon cayenne
L&B Organic Cayenne Pepper
L&B Organic Cayenne Pepper, 2.1 Ounce
$7.99$3.80/oz
4 oz arugula greens
Organicgirl Organic Baby Arugula
Organicgirl Organic Baby Arugula, 5 Ounce
2/$7 Huge Deal
$3.50 was $4.99$0.70/oz

Directions

  1. Heat oven to 400 F.
  2. 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.
  3. Roast in oven for 45-50 minutes, turning veggies with a spatula halfway through the baking time. Cool completely.
  4. To make avocado cream: In a food processor, combine the avocado, garlic, lemon, olive oil, salt and cayenne. Pulse until creamy.
  5. Divide the arugula among 4 plates and top each one with roasted veggies and a drizzle of avocado cream.