Roasted Vegetable Salad with Chimichurri

INGREDIENTS

large sweet potato (150 g), chopped

baby (600-700 g) baby yellow or red potatoes, quartered

whole carrots (120 g), halved and chopped

2 tbsp

melted coconut oil, divided (or sub water)

2 tsp

curry powder, divided

1/2 tsp

sea salt, divided

1 cup

chopped broccolini

2 cups

chopped red cabbage

red bell pepper, sliced (120 g)

5 cloves

garlic, peeled and crushed

serrano or jalapeño pepper, seeds + stems removed (omit if not into spicy food)

1 cup

packed cilantro, thick bottom stems cut off

1 cup

packed flat-leaf parsley

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 (~3 Tbsp or 45 ml)

4 cups

(~200 g) hearty greens (spinach, kale, or mustard greens), chopped

ripe avocado, chopped

3 tbsp

hemp seeds

optional: fresh herbs (cilantro, parsley, thyme, etc.)

optional: 5-7 sliced radishes

optional: 1/4 cup (60 g) Macadamia Nut Cheese