2 cups of halved Brussels sprouts
4 large carrots, peeled and quartered, sliced long
2 heads of romaine or 1 head of butter lettuce
A handful of fresh cilantro
1 jalapeno, deseeded and sliced thin
1 avocado, cubed
Raw Sunflower Seeds
1/2 cup of vegan mayo (I used soy-free veganaise)
4 tablespoons olive oil
4-6 tablespoons of cold water
2 tablespoons apple cider vinegar
1 tablespoon raw honey
2 teaspoons cumin seeds
1 clove garlic, grated
Preheat oven to 425. Rub two tablespoons of avocado oil over halved Brussels. Massage well. Season with salt and pepper. On a separate tray, massage two tablespoons of oil over carrots along with a dash of ground cumin, salt and pepper.
Roast on a parchment lined baking sheet for 15-20 minutes until browned on the edges and tender. Let cool. (Carrots may take 15 minutes longer, just leave them in until browned and tender.)
While veggies are roasting, rinse and dry lettuce. On a small skillet, heat 2 tablespoons of avocado oil, lower heat and add cumin seeds. Quickly toast them, careful not to burn the seeds. You want them browned and fragrant, will only take a minute or two over low heat. Let seeds and oil cool. Once cool transfer to a medium bowl. Add remaining dressing ingredients and whisk until creamy. Set aside.
On a large flat platter, add lettuce leaves, then arrange cooled Brussels and carrots. Top with avocado cubes, plenty of cilantro leaves and jalapeno slices. Sprinkle with sunflower seeds, then generously drizzle dressing. Enjoy immediately!