Roasted Vegetable Salad with Tahini Dressing
Looking for a nutritious and flavorful meal? This roasted vegetable salad is packed with wholesome ingredients like sweet potatoes, broccoli, chickpeas, and almonds. Tossed in a zesty tahini dressing, it’s the perfect balance of hearty and refreshing.
Looking for a nutritious and flavorful meal? This roasted vegetable salad is packed with wholesome ingredients like sweet potatoes, broccoli, chickpeas, and almonds. Tossed in a zesty tahini dressing, it's the perfect balance of hearty and refreshing.
Info
Prep Time:
10mCook Time:
30mDifficulty Level:
Ingredients
For the Roasted Vegetables
- 2 tbsp olive oil
- 1 onion, sliced
- 1 garlic clove, finely chopped
- 2 medium sweet potatoes, cubed
- ½ medium-sized broccoli, cut into bite-sized pieces
- 1 ½ cups fresh spinach
- 2 tbsp unsalted almonds, toasted
- 4 tbsp cooked chickpeas
- 2 tbsp raisins and dried figs
For the Dressing
- 2 tbsp olive oil
- 1 tbsp tahini
- 1 tbsp water
- 1 tsp mustard
- ⅓ tsp ground turmeric
- Juice of ½ lemon
- 1 tsp fresh ginger, grated
- Black pepper, to taste
- A pinch of salt
- 2 sprigs fresh thyme
Directions
Preheat your convection oven to 220°C (428°F).
Place the cubed sweet potatoes on a baking sheet lined with parchment paper. Drizzle with olive oil and roast for 20 minutes.
Add the garlic, broccoli, and sliced onion to the baking sheet. Continue roasting for another 10 minutes, until all the vegetables are tender.
In a large bowl, combine the cooked chickpeas with all the dressing ingredients. Stir until well mixed and smooth.
Place the fresh spinach in a serving bowl. Add the dressed chickpeas, followed by the roasted vegetables.
Sprinkle the toasted almonds, raisins, and dried figs on top. Drizzle with any remaining dressing and enjoy a perfectly balanced, nutritious meal!
Recipe Tips
Add a few cubes of roasted halloumi or tofu on top for extra protein. The tahini dressing also tastes amazing if you blend in a teaspoon of orange juice for a hint of sweetness.
