THE CORVALLIS CARROT
What you'll be getting:
125 g sweet potatoes (tossed in oil, salt and pepper)
125 g veggies (cabbage, onions, carrots, tossed in oil, salt, pepper and nutritional yeast)
1/2 black beans
20 g kale
50 g sauce (salsa verde, lemon and lime juice, safflower oil, nutritional yeast, salt, pepper, fines herbes, xanthan gum)
Equipment needed: 1-2 sheet pans
Preheat your oven to 435. If you have the option to choose roast, or convection roast, that would be best, but if you don't have that option on your oven that's okay, it will still turn out delicious, you may just have to leave it in the oven for an extra minute or 2.
When your timer reaches 435, put the sweet potatoes on a sheet pan. If you leave it unlined you will get better caramelization of the veggies. For 3 and 4 servings, I suggest using 2 pans so give the veggies enough room to roast. Set a timer for 5 minutes.
After 5 minutes, add the veggies. Set another timer for 15 minutes.
When 5 minutes remain on the timer, add the beans and kale. If you don't like cilantro you can remove it before dumping the kale and beans onto the sheet pan. It is laying on top of the kale.
Add half of the sauce to the veggies, and return the sheet pan to the oven for the remaining 5 minutes.
When the timer goes off your dinner will be ready. Drizzle the remaining sauce over top of your dish and enjoy. From start to finish this dinner takes roughly 25 minutes. Enjoy!