Colorful vegetable packed bowls topped with antioxidant turmeric ginger tahini dressing. Perfect meal for Vegan, Vegetarian, Paleo, Gluten Free and Lectin Free diets.
Easy to prepare in advance and store for meal prep.
- 3–6 sweet potatoes, a mix of white, orange and purple
- 1 bunch radishes
- 1 large bunch of Tuscan kale (or 2 small)
- ½ small red cabbage
- 4 cups of mixed greens (1 small 5 oz box)
- 1 lemon
- 2 Tbsp olive oil, plus more for roasting vegetables
- Gomasio sesame seed mix
- ¼ cup green pumpkin seeds
- ¼ cup toasted and salted sunflower seeds
- Turmeric Ginger Tahini Dressing
- Sea salt
- Coarse black pepper
- Preheat oven to 400 degrees and line two baking sheets with parchment.
- Peel sweet potatoes and dice into cubes. Toss with olive oil, sea salt and coarse black pepper. Bake for 25 minutes, till lightly browned and cooked through.
- Wash radishes and trim the greens and ends. Slice in half, toss with olive oil and bake for 15 minutes till they turn pink.
- While vegetables are roasting, prepare your Turmeric Ginger Tahini Dressing by putting garlic, ginger, tahini, turmeric, sea salt, olive oil and cold water into the blender. Blend till smooth and set aside.
- Wash and chop kale into 2-inch strips. Bring 4 cups of water to a boil in a medium pot with 2 tablespoons of sea salt. Add kale and immediately drain in colander. Shred red cabbage into ¼ inch strips by carefully slicing thin pieces or using a mandolin.
- Prepare your bowls by mixing greens, red cabbage, 2 tablespoons of olive oil and juice of one lemon. Add to the bottom of each bowl. Add a handful of kale, remaining red cabbage, sweet potatoes and radishes. Drizzle with tahini dressing, top with a few shakes of gomasio, pumpkin seeds and sunflower seeds.
When making a salad with pre-washed lettuce greens, give them a rough chop before putting in your salad bowl. Smaller lettuce pieces make it easier to eat.
This is an easy recipe to make for meal prep. Store your greens, kale, shredded cabbage and roasted vegetables separately or layer in individual bowls if you will be taking it to go. Store the dressing on the side and drizzle when ready to eat.
If you do not like sweet potatoes, substitute with other root or roasted vegetables. Carrots, parsnips, beets and brussels sprouts all work well in this recipe.
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