This out-of-this-world deliciousness, also known as, Southwestern Roasted Veggie Salad is bliss in a dish.  Veggies roasted in tasty Southwestern spices and drizzled with a creamy, smoky, tangy dressing is everything you could ever want to calm your cravings for yummy healthy veggies. Whole Food Plant Based dish, no oil, no sugar, no highly processed ingredients and gluten free.

Hi!  Ameera here.

What can I say?  This dish is crazy delicious!  Don’t get me wrong, I love all the food that Mom and I make, but there are times when you make something sooooo darned delicious that you simply can’t stop patting yourself on the back.

That would be this dish, and what is so crazy is that it is soooo simple to make, I mean, it’s like super simple.

Healthy satisfaction

When Mom and I made this dish, my dad was in Connecticut visiting Chris, Katie, and Charlotte.  We tend to visit them in shifts.  It is just easier that way so we are not creating total chaos in their household.  Rather, it’s really about getting in as much individual “Charlotte” time in as possible if truth be told.

The reason that is significant is because Mom and I scarfed down all the kitchen tests and the final kitchen test, so my dad never even had a chance to enjoy this tasty dish.

If he had tasted it, none of us would have had a chance, because Dad can eat like no one’s business. I mean, he is so skinny, yet he can scarf down massive amounts of food and never gain a pound!

Life is not fair!  LOL

Pass the dressing!

The Southwestern Dressing really brings this dish to a whole “nuther” level!  Seriously, it is THAT good.  We had been kitchen testing a Southwestern dressing for months.

We were adding a little this and a little that and it just wasn’t quite there, so we decided to simplify and BINGO, the simple version turned out better than all the other kitchen tests.

I absolutely LOVE, LOVE, LOVE it. I may or may not have kitchen tested the final version with multiple spoons full of dressing . . . LOL

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Hi!  Robin here.

I could go on and on and on about this dish, but I will spare you.  Just give it a try, you won’t be sorry – just remember that the dressing is the key to utter perfection with this dish!

TP109 did miss out on this dish, but not to worry, this one is locked down for rotation in our home. It is just so crazy good that I was in heaven scarfing it down.

I am actually counting down the days until we make it again.  I might have to make a double batch since TP109 is home now!  LOL

Products Used:

• 2 – 14 x 20 Baking Sheets
• Parchment paper
• High Speed Blender (Southwestern sauce)

Southwestern Roasted Veggies

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• Author: Monkey and Me Kitchen Adventures
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 6 servings 1x
• Category: Salad, Side, Dinner
• Cuisine: Southwestern

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Description

This out-of-this-world deliciousness, also known as, Southwestern Roasted Veggie Salad is bliss in a dish.  Veggies roasted in tasty Southwestern spices and drizzled with a creamy, smoky, tangy dressing is everything you could ever want to calm your cravings for yummy healthy veggies. Whole Food Plant Based dish, no oil, no sugar, no highly processed ingredients and gluten free.

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Ingredients

Scale 1x2x3x

Veggie Ingredients:

• 8 medium Russet potatoes, uncooked, peeled and cut into ½ inch rounds
• 1 red bell pepper, cut into strips
• 1 orange bell pepper, cut into strips
• 1 yellow bell pepper, cut into strips
• 2 yellow squash, unpeeled, cut into 1-inch chunks
• 2 zucchinis, unpeeled, cut into 1-inch chunks
• 1 large red onion, cut into strips
• 1 – [ 15 oz. can ] black beans, drained and rinsed
• 1 – [ 15 oz. can ] corn, drained

Seasoning Ingredients:

• 2 teaspoons garlic powder, divided
• 2 teaspoons onion powder, divided
• 1 teaspoon sweet paprika, divided
• 1 teaspoon chili powder, divided
• 1 teaspoons sea salt (+/-), divided
• ½ teaspoon black pepper (+/-), divided

Other Ingredients:

• Salad greens (of choice)
• Avocado slices (or chunks)
• Southwestern Dressing

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Instructions

1. Preheat the oven to 425 F.
2. Line two 14 x 20 baking sheets with parchment paper and set aside.
3. In a small bowl, add all the Seasoning Ingredients.Mix well to combine and set aside.
4. Prepare all your veggies.Keep them separated by type.
   1. Note: The potato rounds will go on one large baking sheet, and all the other veggies will go on the other baking sheet. However, do not lay them out yet.
5. Place all the sliced potatoes in a bowl and sprinkle half of the seasoning mixture in the bowl.  Mix well with your hands so the potatoes are thoroughly coated with the seasoning.
6. Dump the seasoned potatoes onto the parchment paper lined 14 x 20 baking sheet and spread them out in a single layer so they have room to breathe while they bake. This ensures a crispy potato.
7. Place the baking sheet on the lower rack of a 425 F preheated oven and bake for 25 to 30 minutes, until tender.
8. In the meantime, lay out all the other veggies onto the other baking sheet in rows.  Sprinkle the veggies with the other half of the seasoning mixture (this includes the beans and corn).  Give them a little fluff so the seasoning covers all the veggies.  Place this baking sheet in the oven on an upper rack and roast for 15 to 20 minutes largely depending on how tender you like these veggies.
9. When potatoes are golden brown, remove and sprinkle with a tiny bit of extra sea salt while hot.
10. When the roasted veggies are done, remove and sprinkle with a tiny bit of extra sea salt while hot.
11. Assemble the Southwestern Roasted Veggie bowl with mixed greens and avocadoes.
12. Drizzle the Southwestern Dressing on top right before serving.
13. Serve Enjoy!

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Notes

*Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

*Serving:  6

*Storage: Use within one week.

*Note: The pictures may show a light drizzle for the dressing, but let’s be honest we definitely add more! YUM!

Southwestern Dressing

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• Author: Monkey and Me Kitchen Adventures
• Prep Time: 2 minutes
• Total Time: 22 minutes
• Yield: 1 cup 1x
• Category: Dressing
• Cuisine: Southwestern

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Description

This out-of-this-world deliciousness, also known as, Southwestern Roasted Veggie Salad is bliss in a dish.  Veggies roasted in tasty Southwestern spices and drizzled with a creamy, smoky, tangy dressing is everything you could ever want to calm your cravings for yummy healthy veggies. Whole Food Plant Based dish, no oil, no sugar, no highly processed ingredients and gluten free.

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Ingredients

Scale 1x2x3x

• ½ cup raw cashews
• 2 Tablespoons tahini
• ½ teaspoon maple syrup
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• 2 teaspoon apple cider vinegar
• 1 teaspoon smoked paprika
• 1 teaspoon sea salt (+/-) *
• ¾ cup water

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Instructions

1. Quick soak the cashews by placing the cashews in a bowl, then add boiling water just to cover them.  Soak for 20 minutes, then discard the water.
2. Place the soaked cashews and all the remaining ingredients in a high-speed blender.Blend on high for one minute until very smooth and creamy.
3. Taste test the dressing, adjust the flavors as needed.
4. Adjust the consistency by adding more water if needed.

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Notes

*Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

*Serving:  Makes approx. 1 cup of Southwestern dressing

*Storage: Refrigerate. Use within one week.

Storage: Use within one week.

This post contains affiliate links, and I may receive a very small commission if you purchase through those links at no additional cost to you. Thank you for supporting Monkey and Me Kitchen Adventures! For more information, see our disclosures here