YIELD: 2 SERVINGS
Here’s the perfect bowl to get a good helping of vegetables. Simply roast a few root vegetables and then chop a few more veggies to create this healthy power bowl. It’s perfect with a nutty sweet tahini sauce.
INGREDIENTS:
Roasted Vegetables
• 1 sweet potato, peeled and chopped into bite-size pieces 1 parsnip, peeled and sliced into ¼-inch rounds
• 2 carrots, peeled and sliced into ½-inch rounds
• 2 tablespoons extra virgin olive oil
• ½ teaspoon salt
Tahini Dressing
• ¼ cup tahini
• 1 tablespoon maple syrup
• 1 tablespoon lemon juice
• 1 clove garlic
• ¼ teaspoon salt
• Pinch of ground black pepper
• 3 tablespoons water
To Assemble
• ¼ cup diced red onion
• ½ cup chopped red cabbage
• 9 ounces baby spinach
• ¼ cup raw shelled hempseed
• 1 tablespoon chia seeds, black or white
INSTRUCTIONS:
Roasted Vegetables
1. Preheat the oven to 375°F.
2. Place the sweet potatoes, parsnips, and carrots on a baking sheet, keeping them separated. Drizzle the oil over the top and lightly toss, stil keeping the vegetables separated. Sprinkle with salt. Bake for 30 to 35 minutes or until they can be pierced with a fork. Set aside.
Tahini Dressing
3. Add all the dressing ingredients to a blender and blend until smooth.
Assembly
4. Prepare the salad bowls by placing half the spinach in the bottom of each bowl.
Arrange all the remaining vegetables and hempseed in a circle around the edge of the bowl. Pour half of the dressing in the center of the vegetable round. Sprinkle with the chia seeds.
Protein: 24 grams per serving
Active Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
The post Roasted Root Vegetable Salad Bowl appeared first on Viva Magazine.
