Instructions

1. Preheat oven to 400° degrees.
2. Line two baking trays with parchment paper and arrange the red onion, bell peppers, grape tomatoes, pineapple, and unpeeled garlic cloves on top. Bake the toppings trays for 20 minutes.
3. While the toppings are baking, steam the potatoes by bringing two inches of water to boil in a small pot. Then add the potatoes and cover the pot. Steam the potatoes until they are fork tender, about 15 minutes.
4. Assemble the salads by dividing the leafy greens between two bowls. Top the greens with the steamed potatoes, roasted red onions, bell peppers, tomatoes, and pineapple. Peel the garlic cloves and throw those on top as well.
5. Split the avocado between both bowls and squeeze one half of a lemon over each. Sprinkle the spices evenly across both bowls and finish off with some fresh basil leaves and salt to taste.