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Roasted Veggie Salad & Vegan Avocado Cream

Servings 4 servings
Prep Time

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 cream (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 ounces arugula greens

Instructions

  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.