- 4 potatoes, peeled and diced
- 3 tablespoons olive oil
- 1 teaspoon Italian herb seasoning
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1/ 2 teaspoon onion powder
- Kosher salt
- Black pepper
- 1 head cauliflower, cut into florets
- 1 teaspoon ground cumin
- 1/ 2 teaspoon curry powder
- 2 teaspoons sesame oil
- 1 teaspoon miso
- 1 acorn squash, sliced
- 2 bunches baby broccoli
- 1 cup canned corn
- 1 cup black beans, drained and rinsed
- 2 small cucumbers, sliced
- 2 avocados, halved
Preheat oven to 400ºF. Toss potatoes with oil, Italian herb seasoning, paprika, garlic powder, onion powder, salt, and black pepper to taste. Spread out on a lined baking sheet.
Toss cauliflower with oil, paprika, cumin, onion powder, garlic powder, curry powder, salt, and black pepper. Add to pan with potatoes.
Mix sesame oil and miso together. Toss with acorn squash slices. Add to baking sheet.
Roast for 30 minutes, until cauliflower is golden. Remove cauliflower from pan, then return potatoes and pumpkin to the oven for 20-25 more minutes, until golden and soft.
Meanwhile, bring a pot of water to a boil. Blanch the baby broccoli for 3 minutes, until bright green, then transfer immediately to a bowl of ice water.
Heat a dry skillet over medium heat. Sear the corn kernels for a few minutes, until golden.
Arrange all ingredients in 2 bowls to serve.