Roasted Veggies with Green Goddess Dip

• Vegan
• Gluten free
• Paleo

• Produce

  • 1/4 Avocado
  • 2 Beets, large
  • 2 Cloves Garlic
  • 1/4 tsp Garlic powder
  • 1 Lemon, Juice of
  • 1 Onion
  • 1/4 cup Parsley, fresh
  • 3 Rainbow carrots, large
  • 1/4 cup Scallions
  • 2 Sweet potatoes, large
  • 1/2 tsp Thyme, dried

• Baking & Spices

  • 2 Salt and pepper

• Oils & Vinegars

  • 2 tbsp Avocado or olive oil
  • 1 tbsp Olive oil

• Nuts & Seeds

  • 1/2 cup Cashews
  • 1 tsp Coconut aminos

• Liquids

  • 1/4 cup Water, fresh

Found on thebalancedberry.com

Description

Ingredients

• 2 Large Sweet Potatoes, Diced
• 3 Large Rainbow Carrots, Peeled
• 1 Onion, Roughly Chopped
• 2 Large Beets, Chopped
• 2 Tablespoons Avocado or Olive Oil
• ½ Teaspoon Dried Thyme
• ¼ Teaspoon Garlic Powder
• Salt and Pepper to Taste
• ½ Cup Cashews, Soaked in Warm Water
• ¼ Cup Fresh Water
• ¼ Avocado
• Juice of 1 Lemon
• 1 Teaspoon Coconut Aminos
• ¼ Cup Fresh Parsley, Chopped
• ¼ Cup Scallions, Chopped
• 2 Cloves of Garlic
• 1 Tablespoon Olive Oil
• Salt and Pepper to taste

Directions

• Preheat oven to 375F.
• Place all veggies in a large bowl. Drizzle with oil and toss with seasoning.
• Put veggies on a lined baking sheet, and bake for ~40-45 minutes or until cooked through and golden brown. Turn pan halfway through so the vegetables are cooked evenly.
• Begin preparing the dip by draining and rinsing the cashews. Place in a high-speed blender and blend with the ¼ cup of fresh water until smooth. Add the avocado, lemon juice, coconut aminos, parsley, scallions, garlic and salt and pepper. Blend until smooth. Turn the blender to low, and drizzle in the olive oil until emulsified.
• Serve immediately as a dip for the vegetables. Store excess dip in a covered container in the fridge for 3-4 days.