Power Bowl with Garlic Tahini Dressing - Stephanie Kay Nutrition

Steps by steps Root Veggies Power salad with Roasted Garlic Tahini Dressing

A Root Veggies Power Salad with Roasted Garlic Tahini Dressing would likely be a hearty and nutritious dish featuring a selection of roasted root vegetables that are known for their comforting flavors and health benefits. This type of salad would typically include ingredients such as sweet potatoes, carrots, beets, turnips, and parsnips, which provide a rich array of vitamins, minerals, fiber, and antioxidants.

Roasting these root vegetables would enhance their natural sweetness and create a satisfying depth of flavor. They would then be served either warm or at room temperature, tossed with a variety of leafy greens like kale or spinach to add freshness and texture to the salad.

The Roasted Garlic Tahini Dressing would be expected to tie this vibrant array of veggies together, featuring the creamy, nutty taste of tahini complemented by the warm, savory depth of roasted garlic. The dressing could be made by blending together tahini, pureed roasted garlic, lemon juice, water, and seasonings such as salt, pepper, and perhaps a hint of cumin or paprika for additional complexity.

This Root Veggies Power Salad could be considered a complete meal on its own, thanks to the fiber from the vegetables and protein from the tahini. It would cater to a wide range of dietary preferences, being both plant-based and potentially gluten-free, making it an excellent option for those who enjoy wholesome, flavorful meals that support a healthy lifestyle.

Root Veggies Power salad with Roasted Garlic Tahini Dressing

Power Bowl with Garlic Tahini Dressing - Stephanie Kay Nutrition

Root Veggies Power salad with Roasted Garlic Tahini Dressing

Root vegetables, such as carrots, beets, sweet potatoes, and parsnips, are known for their nutritional benefits and grounding flavors. They often form a hearty base in a dish known as a Root Veggies Power Salad. The term "Power Salad" typically implies a meal that is packed with nutrients, meant to sustain energy levels and provide various vitamins, minerals, and antioxidants.
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Salad
Cuisine French
Servings 4
Calories 578 kcal


  • 1 oven
  • 1 baking dish


For the bowl:

  • 1 cup of uncooked brown rice (prepare according to the instructions on the
  • pack)
  • 1/2 lemon juice
  • 4 parsnips peeled and cut into 1” pieces
  • 1 large sweet potatoes peeled and diced into 1” pieces
  • 4 carrots Peeled and cut into 1” pieces
  • 10 cremini mushrooms cleaned and stems removed
  • 15 oz. chickpeas drained and rinsed well
  • 6 cups of green power mix – red swiss chard and baby spinach kale (or your
  • favorite greens)
  • Kosher Salt to taste
  • Freshly ground black pepper to taste

For the dressing:

  • 5 roasted cloves of garlic
  • 1/2 cup of tahini
  • 1 tsp. cumin
  • 3 tbsp. balsamic vinegar
  • 1/2 cup water
  • Kosher salt to taste


  • Preheat the oven to 375°F. Line and baking dish parchment paper
  • Combine the sweet potatoes, parsnips, carrots, and mushroom in the baking dish, add the garlic to the dish. Add the lemon juice and cover the baking dish with aluminum foil and then roast for 15 minutes. Remove the cover on the baking dishing and roast again until the edges of the veggies are brown, for more 15 minutes.
  • Meanwhile, cook the rice with the instructions on the pack, while you are waiting for the veggies.
  • Place the power greens and chickpeas in a medium skillet, add 3 tbsp of water and bring to a boil over medium until the chickpeas is heated through and the greens is wilted slightly, for about 10 minutes
  • 5 Combine the tahini, roasted garlic, water, vinegar, cumin, and salt in bowl of a blender or mini food processor and blend or process until smooth and creamy. Add more water to thin out if the dressing is too thick.
  • Divide the greens equally among 2 serving bowls and top each bowl with equal amount of chickpeas and vegetables and then toss well with the dressing.
Keyword brown rice, sweet potatoes

Cooking Tips about Root Veggies Power salad with Roasted Garlic Tahini Dressing

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Root vegetables are nutrient-dense foods that lend themselves well to a variety of preparations, one of which is a power salad. Combining them with a roasted garlic tahini dressing not only enhances their flavor but also adds a creamy texture and additional nutritional benefits.

When preparing a root veggies power salad, one important consideration is the selection of root vegetables. Carrots, beetroots, sweet potatoes, parsnips, and turnips are popular choices. These vegetables should be washed thoroughly, peeled if necessary, and cut into uniform pieces to ensure even roasting.

Roasting is a favored cooking method for root vegetables as it caramelizes their natural sugars and brings out their sweetness. Preheat your oven to around 400°F (205°C). Toss the root vegetables with olive oil, salt, and pepper, spreading them in a single layer on a baking sheet. Roast them until they are tender and have a slight char, which usually takes about 25-30 minutes, depending on the size of the vegetable pieces.

The roasted garlic tahini dressing is a complementary addition to the salad. Tahini, which is a paste made from sesame seeds, offers a rich, nutty flavor that pairs exceptionally well with the roasted garlic. Roast the garlic by slicing the top off the head of garlic, drizzling it with olive oil, and then wrapping it in foil. Bake it in the oven along with the vegetables for about 40 minutes, or until the cloves are soft and golden.

For the dressing, blend the roasted garlic cloves with tahini, lemon juice, warm water to thin it to the desired consistency, and season with salt and pepper. The acidity of lemon juice brightens the dressing, while the garlic adds depth.

Once the vegetables are roasted, combine them in a large bowl with greens like kale or spinach for added nutrients. Other additions can include nuts for crunch, such as walnuts or almonds, and seeds like pumpkin or sunflower for additional texture.

To assemble the salad, toss the greens and roasted vegetables with the roasted garlic tahini dressing until everything is well coated. This salad can be tailored easily by including other ingredients like fresh herbs, quinoa for added protein, or dried fruits for a touch of sweetness. Serve the salad warm or at room temperature to best appreciate the flavors.

Serving suggestions about Root Veggies Power salad with Roasted Garlic Tahini Dressing

The Best Kale Salad with Tahini Dressing - Our Nourishing Table

Root vegetables are a rich source of nutrients and make for a hearty and healthy component of a meal. When considering a Root Veggies Power Salad with Roasted Garlic Tahini Dressing, let’s start by examining the salad components and then explore the dressing.

For a robust and nutritious salad, incorporating a variety of root vegetables can provide a balance of flavors and textures. Common choices include carrots, beets, sweet potatoes, and parsnips. These can be roasted to enhance their natural sweetness and to give a comforting warmth to the salad, which is particularly enjoyable in colder months.

When preparing the root vegetables, they should be chopped into uniform pieces to ensure even roasting, and lightly coated with olive oil, salt, and perhaps a sprinkling of herbs like rosemary or thyme to add additional flavor dimensions. Roasting at a high temperature, around 425°F (220°C), until they are tender and slightly caramelized on the edges, generally yields the best results.

While the vegetables are roasting, the power aspect of a Root Veggies Power Salad often includes adding nutrient-dense ingredients like quinoa, kale, spinach, or arugula. These greens contribute not only nutrients but also a fresh and slightly bitter contrast to the earthy sweetness of the roasted vegetables. Quinoa is especially beneficial as it is a complete protein and can turn the salad from a side dish into a main course.

The roasted garlic tahini dressing harnesses the mellow sweetness of roasted garlic, blended with the creamy, nutty flavor of tahini (sesame seed paste). To make the dressing, one could roast garlic alongside the vegetables, then blend the soft cloves with tahini, lemon juice for brightness, a touch of maple syrup for sweetness, and enough warm water to achieve the desired consistency. Seasoned with salt and pepper, this dressing pairs exceptionally well with the robust flavors of the root vegetables.

For serving suggestions, the warm, roasted root vegetables can be laid atop a bed of greens, drizzled with the tahini dressing, and garnished with toasted nuts or seeds for added crunch, perhaps pumpkin seeds or chopped almonds. This dish could be served as a standalone lunch or dinner or as a complementary side to a lean protein, such as grilled chicken or fish.

Top 5 FAQs about Root Veggies Power salad with Roasted Garlic Tahini Dressing

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  • What are the benefits of eating a root vegetables power salad? Root vegetables are generally low in calories yet high in essential nutrients. A salad made from these vegetables provides a range of vitamins such as vitamin C, B vitamins, and vitamin A, especially from carrots and sweet potatoes. They are also a good source of dietary fiber, which aids digestion and can help control blood sugar levels. The addition of a tahini-based dressing introduces healthy fats and protein, making the salad more satiating.
  • How do you prepare the root vegetables for the salad? Preparing root vegetables for a power salad typically involves cleaning, peeling (for some veggies), and chopping them into bite-sized pieces. These pieces can then be roasted to enhance their natural sweetness and give a pleasant texture contrast in the salad. Roasting involves tossing the veggies in a light coating of oil and seasoning, then cooking them in a preheated oven until they’re tender and slightly caramelized.
  • What is tahini and how is it used in the dressing? Tahini is a paste made from ground sesame seeds; it’s a staple in Middle Eastern cuisine. It has a creamy, nutty flavor and is rich in nutrients such as calcium and magnesium. For the dressing, tahini is typically mixed with other ingredients like lemon juice, water to adjust consistency, herbs, and, in this case, roasted garlic. The roasted garlic adds depth and a mellow sweetness to the bold tahini.
  • Can this salad be stored for later use? How? Yes, the salad can be stored in the refrigerator. It’s best to store the roasted vegetables and the tahini dressing separately to keep the vegetables from getting soggy. The roasted veggies can last for up to 4 days, and the dressing for about a week in airtight containers. When ready to serve again, the salad can be reassembled and dressed to ensure freshness and texture.
  • Is the roasted garlic tahini dressing suitable for people with dietary restrictions? The dressing is typically suitable for a range of diets. It is naturally gluten-free and vegan, as tahini and garlic do not contain animal products or gluten. However, those with sesame allergies should avoid tahini. If the dressing includes additional ingredients, those should also be checked for compliance with specific dietary restrictions.

In conclusion, the Root Veggies Power Salad with Roasted Garlic Tahini Dressing is a wholesome and nutritious option for those seeking a meal that is both hearty and healthy. The focus on root vegetables such as carrots, beets, sweet potatoes, and parsnips provides a base high in fiber, vitamins, and minerals, contributing to a well-balanced diet.


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