Vegan Roasted Vegetable Salad with Avocado Dressing

• Vegan
• Gluten free

• Produce

  • 1/2 Avocado
  • 1 cup Baby brussels sprouts
  • 1 clove Garlic
  • 1 tbsp Oregano, dried
  • 2 Potatoes, small
  • 1 Red bell pepper
  • 1 bag Salad greens, mixed
  • 1 Sweet potato, medium

• Baking & Spices

  • 1 Amounts of salt/black pepper, Generous
  • 2 Salt + pepper

• Oils & Vinegars

  • 7 tbsp Olive oil
  • 1 tbsp Red wine vinegar
  • 2 tsp Rice vinegar

• Nuts & Seeds

  • 1/4 cup Pine nuts

• Liquids

  • 5 tbsp Coconut water

Found on crazyvegankitchen.com

Description

Ingredients

• Roasted Vegetables:
• 2 small Potatoes, cubed
• 1 medium Sweet Potato, cubed
• 1 Red Bell Pepper, chopped
• 1 cup Baby Brussels Sprouts, halved
• 3 tablespoons Olive Oil
• 1 tablespoon Dried Oregano
• Generous amounts of Salt/Black Pepper
• Greens:
• 1 bag of Mixed Salad Greens
• 1 tablespoon Red Wine Vinegar
• 1 tablespoon Olive Oil
• 1/4 cup Pine Nuts
• Salt/Pepper
• Avocado Dressing:
• 1/2 an Avocado
• 3 tablespoons Olive Oil
• 2 teaspoons Rice Vinegar
• 1 clove of Garlic
• 5 tablespoons Coconut Water
• Salt/Pepper, to taste

Directions

• Preheat oven to 180 degrees Celcius. Steam your Potato and Sweet Potato Cubes until almost fork tender. I do this in the microwave by placing the taters in a large bowl with water, covering will cling wrap and nuking for 4 minutes. CLASS!
• Once steamed, drain potatoes and place into a large mixing bowl.
• Add chopped Red Bell Pepper and halved Baby Brussels Sprouts to the bowl, along with Olive Oil, Dried Oregano and Salt/Pepper. Toss to combine.
• Place vegetables on a lined baking sheet and roast in oven for 20-25 minutes or until caramelized and tender.
• Whilst veggies are roasting, combine Salad Greens with Red Wine Vinegar, Olive Oil, Pine Nuts, Salt and Pepper in a salad bowl. Toss to combine. Set aside.
• To make dressing, combine Avocado, Olive Oil, Rice Vinegar, Garlic, Coconut Water, Salt and Pepper in a blender and blend till smooth. You want the dressing to be thick and not too watery or runny. If it is too thick, add a little more Coconut Water and blend.
• Once the Roasted Vegetables are cooked, combine with Mixed Greens and drizzle with Avocado Dressing.
• Enjoy!