Roasted Veggies with Chimichurri on BakeSpace.com

Ingredients

• ROASTED VEGGIES
• 2 cups squash or pumpkin, peeled and diced in 1-2 inch cubes
• 2 hakurei turnip/rabioles, diced in 1-2 inch cubes (if you don't have any, add 1 kohlrabi or 1 potato, diced in 1-2 inch cubes instead)
• 1 small purple-topped turnip, peeled and diced in 1-2 inch cubes
• 1 kohlrabi, peeled and diced in 1-2 inch cubes
• 2 whole carrots (120 g), halved and chopped
• 2 Tbsp (30 ml) oil (sunflower or coconut oil), divided
• 2 tsp curry powder, divided
• 1/2 tsp sea salt, divided
• 1 cup chopped kale
• 2 cups (180 g) chopped cabbage
• 1 bell pepper, sliced
• CHIMICHURRI
• 5 cloves garlic, peeled and crushed
• 1/2 jalapeño pepper, stems and seeds removed
• 1 cup packed flat-leaf parsley, chopped
• 1 cup packed cilantro, chopped
• 3 Tbsp ripe avocado
• 1/4 tsp salt, plus more to taste
• 3 Tbsp lime juice
• 1 Tbsp maple syrup (or other sweetener of choice)
• Water to thin, if needed (~3 Tbsp or 45 ml)
• SALAD
• 4 cups hearty greens (baby kale, spinach, etc.), chopped
• 1 ripe avocado, chopped
• 3 Tbsp (30 g) sunflower seeds (optional)
• optional: 1 rabiole/hakurai turnip, sliced (for garnish)