Roasted Roots Salads

Preheat the oven to 400°F. Peel the parsnips and rainbow carrots, and slice into ½ inch pieces. Transfer to a baking sheet and toss with 2 tsp (4 tsp) olive oil and a pinch of salt and pepper. Roast vegetables until they are tender and browned in places, 12 to 14 minutes.

Add the pumpkin seeds, agave, cayenne pepper, cinnamon, ⅛ tsp (¼ tsp) salt, and 1 tsp (2 tsp) olive oil to a small skillet over medium heat. Cook, tossing frequently, until fragrant and toasted, 3 to 5 minutes. Remove skillet from heat.

Halve and juice the lime(s). Supreme the orange(s) by trimming each end and cutting away the peel and pith. Working over a medium bowl, use a paring knife to remove flesh segments, add segments to the bowl, and squeeze any remaining juice from the oranges. Add lime juice, 1 tbsp (2 tbsp) olive oil, and a pinch of salt and pepper to the bowl with the orange wedges, and mix well. Thinly slice the radishes.

Make a small tear at the top of the precooked brown rice bag(s) and microwave until hot, about 1 minute. Add the roasted root vegetables, orange vinaigrette, precooked rice, mixed greens, and a pinch of salt and pepper to a large bowl, and toss.

Divide the roasted roots salad between large bowls and top with sliced radishes and spicy pumpkin seeds. Crumble scallion cashew cheese and sprinkle on top. Dig in!