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.
Equipment
- 1 oven
- 1 baking dish
Ingredients
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
Instructions
- 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.