Nothing says lets stay in like some roasted root veg and chickpeas topped with a garlic cashew cream!
1 large beet, peeled
1 large red onion
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
For 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, minced
1/2 tsp sea salt
Optional: 1/4 cup parsley or cilantro
Preheat oven to 400'. Chop all Veg, except kale, in 1"-2" cubes. Cut brussel sprouts in half. Toss vegetables in a large bowl with chickpeas, oil, garlic and salt and pepper. Spread out on cookie sheet in one even layer. Cook for 45min, 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 1min. Set aside in fridge.
Blend together all salad dressing ingredients on high unit smooth. Depending on strength of blender, this could take a few minutes.
Place kale on plates and top with Veggies.