Roasted Veggies with Chimichurri
INGREDIENTS
  • Cooking Time: 25
  • Servings: 2-4
  • Preparation Time: 5
  • ROASTED VEGGIES
  • 2 cups squash or pumpkin, peeled and diced in 1-2 inch cubes
  • 2 hakurei turnip/rabioles, diced in 1-2 inch cubes (if you don't have any, add 1 kohlrabi or 1 potato, diced in 1-2 inch cubes instead)
  • 1 small purple-topped turnip, peeled and diced in 1-2 inch cubes
  • 1 kohlrabi, peeled and diced in 1-2 inch cubes
  • 2 whole carrots (120 g), halved and chopped
  • 2 Tbsp (30 ml) oil (sunflower or coconut oil), divided
  • 2 tsp curry powder, divided
  • 1/2 tsp sea salt, divided
  • 1 cup chopped kale
  • 2 cups (180 g) chopped cabbage
  • 1 bell pepper, sliced
  • CHIMICHURRI
  • 5 cloves garlic, peeled and crushed
  • 1/2 jalapeƱo pepper, stems and seeds removed
  • 1 cup packed flat-leaf parsley, chopped
  • 1 cup packed cilantro, chopped
  • 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, if needed (~3 Tbsp or 45 ml)
  • SALAD
  • 4 cups hearty greens (baby kale, spinach, etc.), chopped
  • 1 ripe avocado, chopped
  • 3 Tbsp (30 g) sunflower seeds (optional)
  • optional: 1 rabiole/hakurai turnip, sliced (for garnish)
DIRECTIONS
  1. Preheat oven to 375 degrees F (190 C) and line 2 baking sheets with parchment paper.
  2. Add the squash, rabioles/hakurai turnip, turnips, kohlrabi, and carrots to one baking sheet and toss with 1 Tbsp oil, 1 tsp curry powder, and 1/4 tsp sea salt. Bake for 25 minutes total or until golden brown and tender.
  3. MEANWHILE: In a separate baking sheet, add kale, cabbage, and bell pepper and toss with remaining 1 Tbsp oil, 1 tsp curry powder, and 1/4 tsp sea salt. Mix well to make sure all veggies are coated in oil. Bake for 15-20 minutes total or until golden brown and tender (place in oven once the squash and turnips have been cooking for 5-10 minutes).
  4. CHIMICHURRI: In the meantime, make chimichurri. Place garlic and pepper in a food processor along with the cilantro, parsley, avocado, salt, lime juice, and maple syrup. Process/mix until smooth, scraping down sides as needed. Thin with water until a semi-thick (but pourable) sauce is formed. Taste and adjust flavor as needed, adding more pepper for heat, garlic for spice/zing, avocado for creaminess, salt for saltiness, lime for acidity, or maple syrup for sweetness. Transfer to a serving container. Leftovers will keep covered in the refrigerator up to 4-5 days. Be sure to seal tightly or the sauce will lose its vibrant green color.
  5. ASSEMBLE: Plate salad by adding mixed greens to a serving platter and topping with roasted vegetables. Arrange avocado along the edges, along with rabioles slices. Sprinkle the top with sunflower seeds (optional) and serve with dressing on the side.
  6. Keep undressed leftover salad covered in the refrigerator up to 3 days. Eat cold or at room temperature, or reheat on the stovetop (it will cook the greens, so it becomes more of a vegetable scramble).
RECIPE BACKSTORY
FEATURING: Squash or pumpkin, rabioles/hakurai turnips, purple-topped turnips, kohlrabi, carrots, kale, baby kale, cabbage, garlic, parsley, cilantro and avocado. Adapted from Minimalist Baker, a wonderful and colourful salad that has more steps than usual but that is well worth it and is sure to wow! It can be eaten as a side or main dish, warm or cold.