Description
This baked shredded brussels sprout salad is tossed together with smashed baked potatoes and a creamy avocado dressing. Packed with herby flavor and easy to customize to your preference.
Ingredients
- 1 lb baby potatoes
- 1, 15 oz can chickpeas, drained and rinsed
- 1 lb brussels sprouts, trimmed and thinly sliced into shreds
- 2 shallots, thinly sliced
- 3 tbsp avocado oil and more as needed
- 2 1/2 tsp garlic powder
- 2 1/2 tsp dry oregano
- 1 tsp ground coriander
- 1/3 cup fresh parsley, minced
- Kosher salt
- Black pepper
Avocado Dressing
- 1/2 avocado
- 1/3 cup unsweetened plain plant-based yogurt
- 1 garlic clove, grated
- Zest of 1 lemon
- Juice of 1/2 a lemon
- 1 tsp capers
- 1 tsp Dijon mustard
- 1 tsp agave or maple syrup
- 1/4 cup water
- 1 tsp dry dill
Instructions
- Preheat the oven to 425F and line 3 small baking trays with parchment paper.
- Bring a large pot of water to a boil. Salt the water liberally then add the potatoes and cook for 12 minutes or until fork tender, then drain.
- Brush the bottom of one of the trays with 1/2 tablespoon oil. Add the potatoes to the pan then use a fork or heavy bottom cup to smash the potatoes making sure the potatoes have space between them. Evenly sprinkle the potatoes with 1 teaspoon each oregano and garlic powder, 1/2 teaspoon coriander and a pinch of salt and pepper. Evenly drizzle the potatoes with 1 tablespoon oil then place in the oven to bake for 20 minutes. Flip the potatoes, then bake again for 10-15 minutes until golden and crisp around the edges.
- Place your rinsed chickpeas on a clean kitchen towel and dry them well. To the second tray add the chickpeas and toss with 1/2 tablespoon oil and a pinch of salt until evenly coated. Spread the chickpeas out in a single layer then roast in the oven on the bottom rack for 20 minutes. Add 1/2 teaspoon each of garlic powder and oregano, then toss with a spoon and return to the oven for 10 minutes.
- To the last tray, add half of the shredded brussels sprouts, the shallots, and the remaining tablespoon of oil, remaining teaspoon of garlic powder and oregano, 1/2 teaspoon coriander and a generous pinch of salt and pepper. Toss to combine, spread it out evenly on the tray and roast for 15 minutes until the edges start to crisp.
- While everything is roasting, add the avocado, yogurt, garlic, lemon zest and juice, mustard, capers, sweetener, water and a pinch of salt and pepper to a blender cup. Blend until smooth then stir in the dry dill. If needed, add more water 1 tablespoon at a time until the sauce is to your desired consistency.
- To assemble, add the remaining raw shredded brussels sprouts and parsley to the tray of roasted brussels sprouts then top with the roasted potatoes. Drizzle the tray with half the avocado sauce then give everything a toss to coat. Serve a portion of the roasted veggies in a bowl and top with the chickpeas and more sauce as desired and enjoy.
Notes
Boil the potatoes in salted water. Think of this as being similar to boiling pasta in salted water. It will help infuse more flavor into the potato, which will lead to a more flavorful salad overall.
If you want to save a step with boiling, feel free to go straight to coating and roasting them. Do note, you won’t get the same crispiness, but it should still be a tasty alternative.
Adjust ingredients to your preference. You can always use this recipe as a guide to make your ideal bowl. If you don’t wish to use potatoes, swap them for a side of quinoa or rice. Want more vegetables? Add some fresh arugula or some marinated kale.
Save time shredding by using a mandolin or the shredding attachment on a food processor. You can also use pre-shredded brussels sprouts as well.
