5 medium organic parsnips, scrubbed well, or peeled
5 medium organic purple carrots, scrubbed well, or peeled
2 medium organic sweet potatoes
1 large organic beet
Salt and pepper
4 organic, whole grain buns
1 cup alfalfa sprouts, for garnish
For the Guacamole:
1 organic jalapeno
1 bunch cilantro
3 organic avocados
1/2 organic red onion diced
1/2 organic lime
1/2 tablespoon spirulina
For the Cashew Cheese:
1 1/2 cup organic cashews
1 teaspoon sea salt
2 tablespoon nutritional yeast
1 chili in adobo sauce
For the Carrot Fries:
3 large organic carrots washed, peeled, and sliced
1-2 organic jalapenos
1 teaspoon cumin
Soak the cashews overnight in water
Preheat the oven to 450°F. Wash and trim the vegetables and cut the biggest beets in half. Spread the vegetables out on a rimmed baking sheet. Drizzle with olive oil and agave nectar, and sprinkle with sea salt, pepper, cumin, and coriander. Roast the veggies in the oven for 20-30 minutes, until tender on the inside, but crisp on the outside.
Meanwhile, drain the water from the cashews and throw everything in a food processor and blend until smooth. Set aside.
For the guacamole, throw everything in a bowl and mash together.
Wash, peel, and slice carrots into fries. Coat with olive oil and sprinkle with cumin and jalapeno. For more spice, rub the carrots with the jalapeno. Bake in the oven on 350°F for 15 minutes, until crispy
Build a sammie with the spicy cashew cheese, veggies, and guacamole. Top with alfalfa sprouts.