Roasted Veggie Salad & Vegan Avocado Cream
July 31, 2024
Avocado cream is the It Girl of the condiment world. You’ll find versions of it on menus all over town — it’s the creamy finish on tacos, an elegant chip dip, a brilliant topping for toast, and the best thing to happen to crispy fried potatoes since béarnaise.
In this recipe, we’ve spiked puréed avocado with garlic, lemon juice and cayenne pepper. It’s a little zippy! We love how that bright, puckery kick brings out all the sweetness in our earthy roasted veggie salad. Best of all, you can feel really good about eating our avocado cream because we’ve left out the sour cream you’ll find in some recipes. It doesn’t need dairy — the avocado brings plenty of dreamy creaminess all by itself.
SERVINGS
4
PREP TIME
15 min
COOK TIME
45-50 min
Ingredients
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3/4cup red or yellow bell pepper, seeded and cut into 1-inch cubes
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4cups butternut squash, peeled and cut into 1-inch cubes
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3cups Brussels sprouts, hulled and halved
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2teaspoons fresh thyme leaves
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1/2teaspoon sea salt
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1/2teaspoon black pepper
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2tablespoons olive oil
For the avocado cream:
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1avocado
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1teaspoon fresh garlic
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3tablespoons lemon juice
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2tablespoons olive oil
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1/4teaspoon sea salt
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1/8teaspoon cayenne
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4ounce arugula greens
Directions
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1
Heat oven to 400 F.
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2
To make the roasted vegetables: On sheet pan, combine the peppers, squash, Brussels sprouts, thyme, salt, pepper and olive oil. Toss all the ingredients to coat with seasoning and oil.
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3
Roast in oven for 45-50 minutes, turning veggies with a spatula halfway through the baking time. Cool completely.
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4
To make avocado cream: In a food processor, combine the avocado, garlic, lemon, olive oil, salt and cayenne. Pulse until creamy.
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5
Divide the arugula among 4 plates and top each one with roasted veggies and a drizzle of avocado cream.