Description
A colorful and hearty plant-based salad featuring roasted zucchini, sweet potato, shredded cabbage, and a creamy garlic tahini dressing. Perfect for a healthy lunch or light dinner, this vibrant bowl is packed with nutrients, flavor, and texture.
Ingredients
Roasted Vegetables:
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1 medium zucchini, sliced
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1 medium sweet potato, sliced
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1 cup shredded red cabbage
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1 Tbsp melted coconut oil (or water)
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1 pinch sea salt
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½ tsp curry powder
Savory Tahini Dressing:
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⅓ cup tahini
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½ tsp garlic powder
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1 Tbsp coconut aminos (or tamari)
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1 pinch sea salt
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1 clove garlic, minced
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~¼ cup water
Salad Base:
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6 cups mixed greens
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4 small radishes, sliced
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3 Tbsp hemp seeds
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1 ripe avocado, cubed
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2 Tbsp lemon juice or apple cider vinegar
Optional Toppings:
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Crispy baked chickpeas
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Cooked quinoa
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Kimchi
Instructions
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Preheat oven to 375°F (190°C).
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Slice and season zucchini, sweet potato, and cabbage. Roast for 20–25 minutes.
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Mix all tahini dressing ingredients, adding water until creamy.
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In a large bowl, combine salad greens, radishes, hemp seeds, avocado, and lemon juice.
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Add roasted vegetables and any optional toppings.
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Drizzle with tahini dressing and serve immediately.
Notes
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Make extra roasted veggies to use throughout the week.
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Adjust dressing consistency with water as needed.
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Use water instead of oil for an oil-free version.
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Massage tougher greens like kale for a more tender texture.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish, Salad
- Method: Roasting, Assembling
- Cuisine: Plant-Based, Mediterranean-Inspired