Oven-Roasted Vegetables with Coriander Cream Dressing

PROTEIN BOOSTER POWDER | THANKSGIVING | ROASTING

Makes 4 Servings

Vegetable Ingredients:

• Baked Chickpeas
  • 1 can Chickpeas, drained and rinsed
  • ¼ tsp Sea Salt
  • ½ tsp Smoked Paprika
  • ¼ tsp Cumin
  • Dash Pepper
• 1 head Cauliflower, chopped
  • 1 tsp Olive Oil
  • Dash Sea Salt
  • ½ tsp Cumin
  • ½ tsp Coriander
  • ¼ tsp Chili Powder
    
• 3-4 Long Carrots, chopped
  • 1 tsp Olive Oil
  • ½ tsp Cumin
  • ½ tsp Coriander
  •  ¼ tsp Chili Powder
  • ¼ tsp Smoked Paprika
  • 1 tbsp Maple Syrup
    
• ½ Head Curly Kale
  • 1 tsp Olive Oil
  • Dash Sea Salt

Coriander Cream Ingredients:

• 6 tbsp Sunflower Seeds, soaked overnight
• 1 scoop PROFI Protein Booster
• 1 ½ tbsp Lemon Juice
• 2 Garlic Cloves
• ½ tsp Sea Salt
• Dash Black Pepper, to taste
• ¼ tsp Cumin
• Pinch Red Chili Flakes, to taste
• 1 tsp Maple Syrup
• 50g Cilantro
• 1/4 cup Water

Vegetable Directions:

1. Preheat oven to 400°F.
2. In three separate bowls, toss the chickpeas, carrots, and cauliflower with oil and their respective spices.
3. In 3 separate pans, layout the vegetables for even roasting.
4. Put in the chickpeas first, bake for 45-50 minutes until crispy, tossing halfway through.
5. Then put in the cauliflower after 10 minutes, bake for 35-40 minutes, until browned.
6. Then put in the carrot after 5 minutes from the cauliflower, bake for 30-40minutes, until tender.
7. When close to finishing baking, cook the kale on a medium heat skillet, fry the kale in the oil and toss with salt for 3 minutes or until wilted.
8. Now prepare the cream dressing.
9. In a blender, throw in all the ingredients. Blend on high until smooth.