Drizzling avocado oil over sliced gold and sweet potatoes
While the potatoes are roasting, we make the sauce. Hummus is the creamy, fiber-rich base, lemon juice adds acidity, garlic gives it zing, and fresh or dried dill pairs perfectly with both the lemon in the sauce and with the potatoes.
Notes
*Nutrition information is a rough estimate calculated with the lesser amount of lemon juice and without optional ingredients.
Have a head of cabbage dying in your fridge? Us too. But we have an idea! Slice it and roast it in wedges for an elegant side. Cabbage gets sliced into wedges, rubbed with a generous amount of our go-to shawarma spice blend, then roasted to perfection. Who knew cabbage could be such a show stopper?! Just 4 ingredients and 1 pan required. Let us show you how it’s done.
Olive oil, green cabbage, salt, pepper, and shawarma spice mix
How to Make Roasted Cabbage Wedges
It starts with cutting the cabbage. To cut it into wedges, first cut the cabbage vertically through the core. Then place the flat surface of the halved cabbage on the cutting board. Cut it into wedges that are two inches wide along the outer layer, making sure that each wedge retains a bit of the core to hold it together (see photo below).
