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.
Ingredients
Scale
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
Instructions
- Preheat the oven to 425 F.
- Line two 14 x 20 baking sheets with parchment paper and set aside.
- In a small bowl, add all the Seasoning Ingredients.Mix well to combine and set aside.
- Prepare all your veggies.Keep them separated by type.
- 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.
- 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.
- 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.
- Place the baking sheet on the lower rack of a 425 F preheated oven and bake for 25 to 30 minutes, until tender.
- 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.
- When potatoes are golden brown, remove and sprinkle with a tiny bit of extra sea salt while hot.
- When the roasted veggies are done, remove and sprinkle with a tiny bit of extra sea salt while hot.
- Assemble the Southwestern Roasted Veggie bowl with mixed greens and avocadoes.
- Drizzle the Southwestern Dressing on top right before serving.
- Serve Enjoy!
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.