Veggies with salted roasted potatoes topped with the most delicious poppy seed, cilantro sauce!
The sauce on this salad is YUMMY, you can find some interesting nutritional information on the individual post here. This salad is just one of so many ways to use this sauce. Try it as a dip with crackers and vegetables, or a sauce over steak or cauliflower steak! The possibilities are endless. If you can’t find poppy seeds at your grocery store I bought mine online here. They give the sauce a really unique texture! Overall, it’s slightly spicy and adds a brightness to the roasted potatoes and vegetables. I hope you give it a try, and let me know what you think!
½ cup cashews (soaked for at least 1 hr, up to overnight)
2 Tbsp white poppy seeds
¼ yellow onion
1 cup cilantro
1-2 chilli peppers (small green)
1 Tbsp lemon
1 tsp garlic powder
Salt to taste
2 cups mini potatoes, sliced
1 can chickpeas
2 handfuls baby spinach
Two big carrots, shredded
3 Tbsp olive oil
1 tsp curry powder
Salt and pepper to taste
Cilantro and cashews for garnish
1. Preheat the oven to 400 degrees F. Wash and slice the potatoes, toss with two tablespoons of olive oil and salt and pepper. Place on a baking sheet on a middle rack of the oven and bake for 20-30 minutes. Check halfway and toss.
2. Drain the chickpeas and pat gently to dry. Toss with remaining tablespoon of olive oil and curry powder. Place on a baking sheet on the other middle rack of the oven and bake for 20-30 min. Check halfway and toss.
3. Make posto, drain cashews and add to food processor with remaining ingredients. Pulse until the sauce forms.
4. Shred carrots and split spinach, potatoes, chickpeas, carrots and sauce into two bowls. Top with cilantro and cashews.
Author: Lucy Lafranchise
Photographer: Jack Klipfel