Roasted brussels sprout and smashed potato salad.

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Roasted brussels sprout and smashed potato salad.

Recipe:

Ingredients:

1 lb baby potatoes
1, 15 oz can chickpeas, drained and rinsed
1 lb brussels sprouts, thinly sliced into shreds
2 shallots, thinly sliced
3 tbsp avocado oil and more as needed
2 1/2 tsp garlic powder
2 1/2 tsp dry oregano
1 tsp ground coriander
1/3 cup fresh parsley, minced
Kosher salt
Black pepper

Avocado Dressing
1/2 avocado
1/3 cup unsweetened plain plant-based yogurt
1 garlic clove, grated
Zest of 1 lemon
Juice of 1/2 a lemon
1 tsp capers
1 tsp Dijon mustard
1 tsp agave or maple syrup
1/4 cup water
1 tsp dry dill

Instructions:

Preheat oven to 425F and line 3 baking trays.

Bring a large pot of generously salted water to a boil. Add the potatoes and cook for 12 mins or until fork tender, then drain.

Brush one tray with 1/2 tbsp oil. Add the potatoes to the pan then use a heavy bottom cup to smash them. Evenly sprinkle with 1 tsp each oregano and garlic powder, 1/2 tsp coriander and a pinch of salt and pepper. Drizzle with 1 tbsp oil then place in the oven to bake for 20 mins. Flip then bake again for 10-15 mins.

To 2nd tray add the chickpeas (dry w/ towel) and toss with 1/2 tbsp oil and a pinch of salt. Spread the chickpeas out in a single layer then bake on the bottom rack for 20 mins. Add 1/2 tsp each of garlic powder and oregano, then toss to coat with a spoon and bake for 10 mins.

To the last tray, add half of the brussels sprouts, shallots, and a tbsp oil, 1 tsp each garlic powder and oregano, 1/2 tsp coriander and a generous pinch of salt and pepper. Toss to combine, spread it out evenly on the tray and bake for 15 mins.

Add the avocado, yogurt, garlic, lemon zest and juice, mustard, capers, agave, water, and a pinch of salt and pepper to a blender cup. Blend until smooth then stir in the dry dill.

Instructions continue on comments

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