Roasted Vegetables & Sesame Sunflower Butter Dressing 

Roasted Vegetables & Sesame Sunflower Butter Dressing

I am all about this side dish of roasted vegetables & sesame sunflower butter dressing! creamy with a lil bit of spice from the sriracha! Serve with your favorite veggies - this is with Brussels sprouts and sweet potatoes, YUM!

Roasted Vegetables & Sesame Sunflower Butter Dressing
Roasted Vegetables & Sesame Sunflower Butter Dressing 

Roasted Vegetables & Sesame Sunflower Butter Dressing 

Ingredients 

  • 2 large sweet potatoes, cubed

  • 2 cups sliced brussel sprouts, halved

  • 1 tablespoon sesame oil

  • 1 tablespoon soy sauce

  • 1/4th cup creamy SunButter

  • ½ tsp sesame seeds

  • 1 tablespoon Sriracha

  • 1 tablespoon water 

  • salt and pepper to taste 

Directions 

Preheat your oven to 400 degrees. On a sheet tray with parchment, place your cubed sweet potatoes and sliced Brussel sprouts. Drizzle with olive oil and salt and pepper to taste. Roast for about 30-45 minutes. 

In the meantime, make your dressing by mixing SunButter, sesame oil, soy sauce, sesame seeds, Sriracha and water to liquify it out. Mix well, adjust seasonings and set aside.

Once your vegetables are ready, drizzle on your dressing, top with sesame seeds and serve! 

Keep up with me on Instagram at @lindseyeatsla!

Roasted Vegetables & Sesame Sunflower Butter Dressing 
Roasted Vegetables & Sesame Sunflower Butter Dressing 

Loaded Pasta Caesar Salad (Vegan!)

Loaded Pasta Caesar Salad (Vegan!)

Plant-based loaded up caesar pasta salad! Including a vegan dressing that is to. die. for!

For the dressing mix dijon mustard, nutritional yeast, caper juice, lemon juice, vegan mayo, coconut aminos (or soy sauce) olive oil and almondmilk. Mix with fussili pasta, romaine + homemade croutons. Dig in and you may not want to share either  (def finished this whole bowl)!

Loaded Pasta Caesar Salad (Vegan!)
Loaded Pasta Caesar Salad (Vegan!)

Loaded Pasta Caesar Salad (Vegan!)

For the Vegan Caesar Dressing

  • 2 tablespoons dijon mustard

  • 2 tsp nutritional yeast

  • 1 tsp salt

  • 1 tsp garlic powder

  • 3/4th tsp caper juice

  • Juice of 1 lemon

  • 2 tsp Coconut aminos or tamari

  • 4 tablespoons vegan mayo

  • 1/8th Califia Farms Original Unsweetened Almondmilk

  • 1/6th cup olive oil

For the Salad

  • 1⁄2 cup chickpea or gluten free fusilli pasta

  • 2-3 cups of romaine/butter lettuce

  • 1/2 cup sliced tomatoes

  • 1 avocado, sliced

  • garnish with more nutritional yeast, fresh dill and cracked black pepper

  • Croutons of your choice

Directions

Start to make your dressing by mixing all your ingredients above; mustard, yeast, salt, garlic, caper juice, lemon juice, coconut aminos, mayo, almond milk and olive oil. Set aside while you prep your salad ingredients.

Wash your lettuce, slice your avocado and tomatoes and cook your pasta accordingly to the package instructions, rinse and cool.

Assemble your salad with all of the ingredients, mix in your cold pasta, croutons and dressing. Serve immediately and enjoy!

Keep up with me on Instagram at @lindseyeatsla!

Loaded Pasta Caesar Salad (Vegan!)
Loaded Pasta Caesar Salad (Vegan!)

Thai Pumpkin and Roasted Sweet Potato Soup

Thai Pumpkin and Roasted Sweet Potato Soup

Dreamin’ of this thai pumpkin and roasted sweet potato soup - and it’s only 10 ingredients! Great for the cooler weather coming up and also the perf appetizer for your next holiday party.

Thai Pumpkin and Roasted Sweet Potato Soup
Thai Pumpkin and Roasted Sweet Potato Soup

Thai Pumpkin and Roasted Sweet Potato Soup

Ingredients

  • 4-5 sliced sweet potatoes

  • 1 can of pureed pumpkin

  • 4 cups chicken broth

  • 1 can of coconut milk

  • 1 white onion

  • 1 tablespoon sliced ginger

  • 1⁄2 tablespoon fish sauce

  • 2-3 limes

  • Bundle of Thai Basil (regular basil works too)

  • Salt and pepper to taste

Directions

To make your soup, start by preheating your oven to 375 degrees and cube your sweet
potatoes. In a pan with parchment, place your cubed sweet potatoes with 1-2 T lemon garlic,
salt and pepper and roast for 30-45 minutes.

Next, slice your white onion and ginger. In a pot with oil, sweat your onion
and ginger. Once your sweet potatoes are roasted, add those in next. After they have sautéed,
add your can of coconut milk and stir for 1-2 minutes on medium low heat.

After that, add your canned pumpkin, chicken broth and fish sauce. Let simmer for 15-20
minutes. Take your soup and blend in either a blender or an immersion blender. Once it’s
blended and super creamy, turn the heat on low and add your lime juice of about 2-3 limes.

Season with salt and pepper as needed. Top with basil and enjoy!TIP: Make sure you put the lime juice as the last step with the heat low so the juice tastes fresh and not bitter from the cooking process.

Keep up with me on Instagram at @lindseyeatsla!

Thai Pumpkin and Roasted Sweet Potato Soup