For the vegetables
3 or 4 red or yellow baby potatoes (or more), sliced into ¼-inch rounds
½ large sweet potato (or all of it), sliced into ¼-inch rounds
2 (or 3) large carrots, halved and sliced
1 medium beet, sliced
4 radishes, halved (I’d omit them next time)
2 Tbsp. avocado or melted coconut oil, divided
1 tsp. curry powder, divided
½ tsp. sea salt, divided
1 cup cabbage, thinly sliced
1 red bell pepper, thinly sliced
1 cup broccolini, roughly chopped
2 cups chopped collard greens or kale
For the toppings
1 lemon, juiced (about 3 Tbsp.), divided
2 Tbsp. tahini, divided
2 tsp. maple syrup (optional)
2 Tbsp. hemp seeds, divided (optional)
1 avocado, peeled and sliced
Preheat oven to 400 °F and line two baking sheets with parchment paper.
To the first baking sheet, add the potatoes, sweet potatoes, carrots, beets, and radishes and drizzle with 1 Tbsp. oil, ½ tsp. curry powder, and ¼ tsp. sea salt. Toss to combine. Bake for a total of 20-25 minutes or until golden brown and tender.
To the second baking sheet, add the cabbage, bell pepper, and broccolini. Drizzle with remaining 1 Tbsp. oil, ½ tsp. curry powder, and ¼ tsp. sea salt. Toss to combine.
When the potatoes/carrots hit the 10-minute mark, add the second pan to the oven and bake for a total of 15-20 minutes. In the last 5 minutes of baking, add the collard greens or kale to either pan and roast until tender and bright green.
To serve, divide vegetables between two serving plates and garnish with avocado and season with another pinch of sea salt, lemon juice, tahini, maple syrup (I made a dressing with those), and hemp seeds. You could also garnish with any fresh herbs you have!
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