Prep Time: 10 mins Total Time: 30 mins Serves: 8 as a side
Ingredients: Resource from minimalistbaker.com
ROASTED VEGETABLES
1 medium zucchini (sliced in 1/4-inch rounds)
1 medium sweet potato (sliced in 1/4-inch rounds)
1 cup red cabbage (shredded)
1 Tbsp melted coconut oil or drizzle of olive oil
1 Pinch sea salt
1/2 tsp curry powder
DRESSING
1/3 cup tahini
1/2 tsp garlic powder or 1 clove garlic, minced (plus more to taste)
1 Tbsp tamari or soy sauce
1 Pinch sea salt (omit if using tamari or soy sauce, as the flavor is more intense)
~1/4 cup water (to thin)
SALAD
6 cups mixed greens (kale, romaine, mixed greens, etc.)
4 small radishes (thinly sliced)
3 Tbsp hemp seeds
1 ripe avocado (cubed)
2 Tbsp lemon juice or apple cider vinegar
TOPPINGS optional
2 cups cooked quinoa (cooked in vegetable broth)
Preparation:
If serving with quinoa, prepare at this time and cook according to package directions.
Preheat oven to 375 degrees F (190 C) and arrange zucchini, cabbage, and sweet potatoes on baking sheet (one or more as needed). Drizzle with coconut oil (or sub oil-free options), sea salt, and curry powder and toss to combine. Roast for 20 minutes or until tender and slightly golden brown.
In the meantime, prepare dressing by adding tahini, soy sauce, and garlic to a small mixing bowl and whisking to combine. Then add enough water to thin until pourable and whisk until smooth. Taste and adjust seasonings as needed, adding more garlic or soy sauce. Set aside.
Assemble salad by adding greens, radishes, hemp seeds, and avocado to a large mixing bowl. Add the lemon juice (or apple cider vinegar) and gently toss to combine.
Add roasted vegetables and any other desired toppings (quinoa, chickpeas, etc.) and serve with dressing.
Best when fresh, though leftovers keep well stored in the refrigerator up to 3 days. Dressing stored separately will keep for 7 days.
Crispy chickpeas should be stored separately at room temperature to maintain crispiness.