Ingredients:
- 1 teaspoon ground ginger
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon salt
- 2 tablespoons organic agave nectar
- 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
Instructions:
- 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.
Carrot Fries:
- 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.
Recipe courtesy of One Green Planet.