• 2 sweet potatoes, sliced in rounds
  • 3 large carrots, sliced into thin strips
  • 1 beet, sliced in rounds
  • 6 radishes, halved
  • 2 tbsp avocado oil, divided
  • 2 tsp curry powder, divided
  • 1 tsp black pepper, divided
  • 1 cup red cabbage, sliced into thin strips
  • 1 cup red bell pepper, sliced into thin strips
  • 1 cup broccoli, roughly chopped
  • 2 cups collard greens, chopped
  • ¼ cup olive oil
  • ¼ avocado
  • 1 cup cilantro, chopped
  • ½ cup raw cashews, unsalted
  • 1 garlic clove
  • 2 tbsp lime juice
  • 1 tbsp sunflower seeds (raw, unsalted)
  • 1 tbsp pumpkin seeds (raw, unsalted)
  1. Preheat the oven to 425°F and line two baking sheets with parchment paper.
  2. Combine the sweet potatoes, carrots, beets, and radishes in a bowl. Drizzle 1 tablespoons of avocado oil on top and sprinkle with 1 teaspoon of curry powder and ½ teaspoon black pepper. Toss to combine, then spread evenly on the prepared baking sheet. Roast for 20-25 minutes, flipping the vegetables halfway through for even cooking.
  3. Add the cabbage, bell pepper, broccoli, and collard greens to the bowl. Drizzle with remaining avocado oil, curry power, and black pepper and toss to incorporate. Bake for 10-15 minutes, or until the veggies have softened.
  4. While the the vegetable are cooking, prep the dressing: Combine the olive oil with avocado, cilantro, cashews, garlic, and lime juice in a food processor or blender. Process until smooth and creamy. Add a bit of water to thin it out, if needed.
  5. Arrange the roasted vegetables into two bowls and drizzle evenly with the avocado lime dressing. Garnish with sunflower and pumpkin seeds, and serve!