Roasted Vegetable Salad
fromkathysvegankitchen.comwww.kathysvegankitchen.com/roasted-vegetable-salad
Roasted vegetable salad is full of vegetables, quinoa, and greens with a lemon tahini dressing. Step up your nutrient-dense foods all in one delicious bowl.
Ingredients
Instructions
Roasting Vegetables Phase 1:
Preheat oven to 400 degrees
Combine cut broccoli, cauliflower, carrots, potatoes, and Brussel sprouts on a baking sheet lined with a silicone baking mat or parchment paper.
Add one clove of garlic minced.
Season with garlic powder, onion powder, and salt and pepper.
Roast for 30 minutes.
Remove from oven and allow to cool.
Phase 2:
Combine cut onion, zucchini, mushrooms, asparagus, and red bell pepper.
Add one clove of garlic minced.
Season with garlic powder, onion powder, and salt and pepper
Roast for 15 minutes.
Remove from oven and allow to cool.
Combine all vegetables (phase 1 and phase 2 together in a bowl) and refrigerate until ready to use.
Cooking Quinoa
Cook quinoa according to these directions.
Allow for quinoa to cool completely or place in the refrigerator.
Prepare roasted vegetable salad greens.
Combine kale, Romaine lettuce, and purple cabbage
Place the combination in each bowl around the base of each bowl
Make a well in the middle of each bowl
Add cooled quinoa or a choice of grain.
Add a generous portion of cold roasted vegetables around the greens
dressing
Add all ingredients (tahini last, so it doesn't stick to the bottom) of a high-speed blender.
Blend on high until smooth.
Refrigerate until ready to use.
Nutrition
- Serving Size
- 6 g
- Calories
- 330 kcal
- Carbohydrate Content
- 75 g
- Protein Content
- 18 g
- Fat Content
- 1 g
- Sodium Content
- 334 mg
- Fiber Content
- 17 g
- Sugar Content
- 13 g
- Unsaturated Fat Content
- 1 g
