Name: Roasted Vegetable Salad with Chimichurri
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4
Ingredients: 1 large sweet potato ((chopped)); 6-7 baby yellow or red potatoes ((quartered)); 2 whole carrots ((halved and chopped)); 2 Tbsp melted coconut oil ((divided // or sub water)); 2 tsp curry powder ((divided)); 1/2 tsp sea salt ((divided)); 1 cup chopped broccolini; 2 cups chopped red cabbage; 1 medium red bell pepper ((sliced)); 5 cloves garlic ((peeled and crushed)); 1 medium serrano or jalapeño pepper ((seeds + stems removed // omit if not into spicy food)); 1 cup packed cilantro ((thick bottom stems cut off)); 1 cup packed flat-leaf parsley; 3 Tbsp ripe avocado; 1/4 tsp salt ((plus more to taste)); 3 Tbsp lime juice; 1 Tbsp maple syrup ((or other sweetener of choice)); Water to thin ((~3 Tbsp or 45 ml as original recipe is written)); 4 cups hearty greens ((spinach, kale, or mustard greens // chopped)); 1 medium ripe avocado ((chopped)); 3 Tbsp hemp seeds; fresh herbs ((cilantro, parsley, thyme, etc. // optional)); 5-7 medium sliced radishes ((optional)); 1/4 cup Macadamia Nut Cheese ((optional))