P L A Y L I S T

Roasted Veggies & Spinach Pesto🌱

This week I ordered salad turnips from SingBean; best decision ever. They came fresh from Rose Creek Farms, and you can enjoy them raw or roasted. Along with the turnips, I ordered carrots, radish, spinach and garden punch salad mix. 

 

This recipe features a perfect melody of roasted veggies, spinach pesto, and garlic mashed potatoes garnished with fresh greens and micros. I used regular potatoes because that's all I had, but feel free to use yellow or red potatoes. As always, the following ingredients are guesstimated measurements because, honestly, I just throw vegetables together that look good and taste delicious.

 

INGREDIENTS

 

1 bunch salad turnips, halved (SingBean)

1 bunch breakfast radish, halved (SingBean)

1 large carrot, sliced (SingBean)

1 tbsp avocado oil (or preferred oil)

1 tsp thyme

1 tsp rosemary

cracked pepper & sea salt to taste

 

Mashed Potatoes

4-5 preferred potatoes, unpeeled

1 cup plain, unsweetened almond milk

1 tbsp avocado oil (or vegan butter)

4 large cloves garlic, peeled

2 tbsp chives, minced

1 tsp rosemary

1 tsp thyme

cracked pepper & sea salt to taste

 

Spinach Pesto

3 cups fresh spinach (SingBean)

1/4 cup avocado oil

1/4 cup pistachios

2 garlic cloves

1 lemon, juiced

1 tsp sea salt

 

INSTRUCTIONS

  1.  Preheat oven to 450 degrees Fahrenheit. 

  2. In a medium pot, fill up to 2 inches with water and add 1/2 tbsp minced garlic, 2 bay leaves, salt & pepper then bring to a boil. Add the potatoes to the boil and cook on medium-high heat for 30-40 minutes until you can pierce the potatoes easily with a fork. If the skin on the potatoes begin to crack or peel, they are definitely done.

  3. While the potatoes are cooking, toss the turnips, carrots and radish in oil, rosemary, thyme, sea salt and pepper, coating evenly. Then place them on a baking pan and into the oven to cook for 15-20 minutes. Flipping them over half way through the cooking time. 

  4. Wrap the garlic cloves for the potatoes in foil with a tsp of oil and place them on the baking sheet in the oven. Cook for 15 minutes until soft and tender. 

  5. While everything cooks, place the pistachios, garlic cloves and salt into a food processor. Blend until until the pistachios and garlic are broken down to micro-crumbs. Add the fresh spinach, lemon juice and oil then process until evenly blended and smooth. 

  6. By this point, potatoes should be done. Remove from heat and drain. Add the potatoes back to the pot and mashed them down. While mashing, keep the potatoes on low heat and add the plant-milk, roasted garlic cloves, oil, rosemary, thyme, salt and pepper. Stir evenly to blend all ingredients then add the chives. 

  7. Everything should be ready now, so plate the potatoes and garnish with roasted veggies, pesto and fresh micros and chives. 

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