Give your side dish an upgrade! This mayo-free recipe is full of vibrant color and texture. The sweet and tangy Cashewmilk Yogurt and maple dressing offers next-level flavor. Looking for more dairy-free ways to dress up your potatoes? Check out our Spiced Vegetable Stew with Turmeric and Ginger recipe.
Ingredients
Prep
- Preheat oven to 400º F
- On a large sheet pan add potatoes, sweet potatoes and 2 tablespoons olive oil, salt and garlic powder. Toss well until coated and spread in a single layer. Roast for 20 minutes, flip and roast for 10 more. Check that potatoes are fork tender and browned and crispy. Let it cool and set aside.
- On another sheet pan add broccoli and red peppers spray a light coating of olive oil, toss well and bake for 20 minutes turning once halfway. Let it cool.
- Make dressing by combining Forager Project Unsweetened Plain Cashewmilk Yogurt, lemon, maple syrup and salt and mixing until smooth.
- In a large bowl combine roasted potatoes and sweets, roasted broccoli and peppers, celery, scallions, walnuts, peas and parsley. Pour dressing over the top and mix until well combined.
- Enjoy! Can be stored up to 3-4 days when stored covered in refrigerator.
