The Big Vegan Rainbow Bowl with Maple Almond Butter Dressing

• Vegan
• Gluten free

• Produce

  • 1 Avocado
  • 6 oz Blueberries
  • 4 oz Cabbage, purple thin and diced
  • 2 Carrots, medium
  • 1 small clove Garlic
  • 20 Grape tomatoes
  • 3 Radishes
  • 1 head Romaine lettuce
  • 3 Yukon gold potatoes, small

• Condiments

  • 2 tbsp Almond butter, natural
  • 1 tbsp Maple syrup, pure

• Baking & Spices

  • 2 Salt + pepper

• Oils & Vinegars

  • 4 tbsp Olive oil

• Liquids

  • 1 Water to, thin

Found on fooduzzi.com

Description

Directions

• Preheat the oven to 425 degrees F.
• Make the dressing: Mix almond butter, maple syrup, olive oil, garlic, salt, and pepper in a small container. Mix well to combine. Add a bit of hot water if needed to thin. The dressing should be thick, yet pourable.
• Make the salad: Place diced potatoes on a baking sheet. Drizzle olive oil over top, and season with salt and pepper. Roast for 20 minutes, or until the potatoes are golden and fork-tender
• Add all other salad ingredients to a large bowl. Add roasted potatoes on top. Pour dressing over top and mix well to combine.