Theres nothing cozier than a sheet of roasted veggies, now toss them with some avocado & you have yourself a killer salad!
All Roasted Everything Salad
Servings: 2 servings
Ingredients
- 2 parsnips
- 1 cup brussels sprouts
- ½ cup frozen corn
- ½ cup cherry tomatoes
- 2 tbsp olive oil
- ½ tsp salt
- ½ tsp pepper
- ½ tsp garlic powder
- ½ tsp chipotle powder
- ½ avocado -diced
- 2 cups mixed green
Yogurt avocado dressing
- ½ avocado
- ⅓ cup plain yogurt - I used soy
- 1 tsp lime juice
- 1 clove garlic
- 1 cup fresh cilantro
- pinch salt
- 1 tbsp olive oil
- ¼ cup water
Instructions
- Preheat the oven to 400 degrees. Peal & half parsnips (lengthwise), then chop them to be ~ 2 inches long. Cut the brussels sprouts in half, then toss them in olive oil, salt, pepper and garlic powder, then bake them for ~ 30 min (until they are just a little crispy)
- Toss the corn and cherry tomatoes in olive oil, salt, pepper and garlic powder and bake for ~ 30 min
- Blend the ingredients for the dressing on high for 1 minute
- Toss the roasted veggie with the dressing and the remaining ingredients & sprinkle salt, pepper & chipotle powder!