Nothing says lets stay in like some roasted root veg and chickpeas topped with a garlic cashew cream!
The Salad
1 large beet, peeled
1 large red onion
2 carrots
2 cups brussel sprouts
1 sweet potato
2 cloves of garlic
2 tbsp olive oil
1.5 cups chickpeas, rinsed (or 1 can)
1 bunch of kale
Optional: parsnips, goat cheese
The Dressing
1/2 cup of cashews soaked for 6 hours (or overnight), rinsed
1/2 cup water
1/2 olive oil
juice of 1 lemon
2 cloves of garlic
1/2 tsp sea salt
Optional: 1/4 cup parsley or cilantro
The Directions
Preheat oven to 400. Chop all Veg, except kale, into 1"-2" cubes. Cut brussel sprouts in half. Toss vegetables in a large bowl with chickpeas, oil, garlic and salt and pepper. Spread out onto a cookie sheet in one even layer. Bake for 45 min; turning once, until tender.
While cooking, wash and remove stem from kale. Chop finely. In large bowl add 1/2 tsp olive oil and a pinch of sea salt. Massage kale with your hands for 1 min. Set aside in fridge.
Using a blender or immersion hand blender mix the dressing ingredients until smooth. Store in jar.
Serve warm vegetables over kale, top with dressing & optional cheese.
Meal prep tip: portion out into individual containers for lunch/meals to take with you on busy days. I even place the dressing into small portions.