Roasted Potatoes and Asparagus Salad with Yogurt Lemon-Dill Dressing [Vegan]

• 1 1⁄2 lbs (680 g) - org small red potatoes
• 1 lb (1 bunch/ 450 g) – org asparagus spears
• 2 small cloves – org garlic
• 2-3 springs – org fresh dill
• 1 cup (250 g) – plant-based yogurt
• 1⁄4 cup (32 g) – coconut aminos
• 1⁄2 - small org lemon (or 1⁄2 tbsp (7.5 ml) lemon juice)
• 1⁄2 tbsp. (8.5 g) + 1 tsp (4 g) - hymalian or celtic salt
• 1 tsp (4 g) – org Adobo seasoning (mix or garlic powder, onion powder, oregano, bay leaf, turmeric salt, pepper)
• 1 tsp (4 g) – org onion powder
• Topping (optional) - 1/3 cup (45 g) –org pine nuts

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