Roasted Root Salads

Preheat the oven to 400°F. Add parsnips, carrots, 2 tsp olive oil, and a pinch of salt and pepper to a baking sheet, and toss. Roast until tender and browned in places, 12 to 14 minutes.

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

Working over a medium bowl, use a paring knife to remove orange flesh segments and add them to the bowl. Squeeze any remaining juice from the orange into the bowl. Add lime juice, 1 tbsp olive oil, and a pinch of salt and pepper to the bowl with the orange segments and mix the orange vinaigrette.

Make a small tear at the top of the brown rice bag and microwave bag for 1 minute. Add roasted root vegetables, orange vinaigrette, brown rice, mixed greens, and a pinch of salt and pepper to a large bowl, and toss. TIP: You can also heat the precooked brown rice in a saucepan with 1 tbsp water over medium heat for 2 to 3 minutes.

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