Love the Recipe ? Dont Forget to Follow For Daily Amazing Content Hey foodie fr…

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Love the Recipe ? Dont Forget to Follow For Daily Amazing Content
Hey foodie friends, how is everyone doing? 🤗
I took a 2 week posting break and did a lot of listening, reading, watching, learning and reflecting instead. It is heart breaking, overwhelming, upsetting and eye opening and I must admit…it really bursted my little (vegan) happy bubble I chose to live in. I am still working on doing my part but a lot of that is happening and has to happen offline. I will continue to share helpful things I find on my stories.
But I also want to keep sharing colorful food posts and recipes.

𝐋𝐞𝐭 𝐲𝐨𝐮𝐫 𝐩𝐥𝐚𝐭𝐞 𝐛𝐞 𝐚𝐬 𝐜𝐨𝐥𝐨𝐫𝐟𝐮𝐥 𝐚𝐬 𝐲𝐨𝐮𝐫 𝐰𝐨𝐫𝐥𝐝 𝐚𝐧𝐝 𝐥𝐞𝐭 𝐲𝐨𝐮𝐫 𝐰𝐨𝐫𝐥𝐝 𝐛𝐞 𝐚𝐬 𝐜𝐨𝐥𝐨𝐫𝐟𝐮𝐥 𝐚𝐬 𝐲𝐨𝐮𝐫 𝐩𝐥𝐚𝐭𝐞!

Roasted Rainbow Salad with Yogurt Tahini Dressing
Purple Brussel sprouts
Green asparagus
Curry potatoes
Spiced chickpeas
Mixed greens
1/2 cup unsweetened plain vegan yogurt (I used almond)
2 tbsp runny tahini
Juice of 1 lemon
1 tsp dried dill (or some fresh dill)
1/2 tsp garlic powder
Salt to taste
A bit of lemon zest
Preheat oven to 400 F/ 200 C.
Clean and prep the veggies, potatoes and chickpeas.
Spices used for potatoes:
Curry powder, nutrional yeast, garlic and onion powder
Spices for chickpeas:
Paprika, chili, garlic and onion powder.
I used a drizzle of avocado oil to toss them but that is optional.
Place everything onto lined baking sheets (I used 2) and roast for 30 minutes, rotate trays to ensure even baking and flip the potatoes.
Continue baking for another 15-30 minutes depending on your oven and the veggies you are using. My Brussel sprouts and asparagus were done after 45 minutes, potatoes and chickpeas needed an extra 15 minutes to crisp up.
Enjoy 💗
Tip: Salt everything after roasting if needed but I find the dressing to be enough. Use fresh herbs (parsley and mint are nice too) for the dressing if you have them available!

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