Baked Shredded Brussels Sprout Salad with Smashed Potatoes

• servings: 3 servings
• active time: 20 minutes
• total time: 1 hour 5 minutes

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

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

Directions

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.

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.