Cajun Roasted Vegetable Bowl with Creamy Garlic Dressing

Ingredients

• 1/2 head of small cauliflower (, chopped into small florets)
• 1 sweet potato (cubed small)
• 4 to 6 oz mushrooms (, sliced)
• 1 bell pepper (, sliced)
• 1 cup of other chopped veggies like squash, (broccoli, carrots, or root vegetables)
• 1 tbsp oil
• 2 tsp lemon juice
• 1 tbsp nutritional yeast
• 2 tbsp Cajun spice blend ((homemade) , less or more to preference and amount of veggies, Make a double batch of the blend )
• 1/2 tsp salt ((3/4 tsp if the cajun blend doesnt have salt))
• 1/2 cup cashews (soaked for atleast and hour or do a quick soak by boiling for 5 minutes)
• 1/2 cup water
• 1/3 tsp salt
• 3/4 tsp garlic powder or 6 cloves of roasted garlic
• 1/4 tsp each sage, thyme, oregano
• 1/4 tsp ground mustard
• 1/4 tsp onion powder
• 2 tsp extra virgin olive oil
• 1/2 tsp vinegar
• 2 tsp nutritional yeast (optional, use a tsp of miso instead)

Steps

1. 1

   Preheat the oven to 425 degrees F. Chop the vegetables and add to a large bowl with a lid.

2. 2

   Mix all the spices, cajun spice, nutritional yeast if using, and salt in a bowl and set aside.

3. 3

   Drizzle the oil and lemon on the veggies. Close the lid and shake to coat well. Or rub in using hands.

4. 4

   Sprinkle the spices all over, close the lid and shake shake to coat. Spread the vegetables on parchment lined sheet.

5. 5

   Bake for 30 minutes. Move the veggies around after 20 mins and also remove the quick cooking veggies like peppers if they are roasted.

6. 6

   Make the garlic sauce: Blend until smooth. Taste and adjust flavor, salt, herbs. Add some black pepper if you wish.

7. 7

   Assemble your bowl, wraps or tacos with greens or lettuce, generous helping of the roasted vegetables, drizzle of the garlic sauce, some onion or tomato (optional).