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Roasted Nourish Bowl with Lemon Tahini Dressing
4
Steps
- 1. Preheat oven to 450°F.
- 2. Dice the sweet potatoes; place them in a bowl and mix with 1½ tablespoons olive oil and ½ teaspoon kosher salt. Line a baking sheet with parchment paper and pour the sweet potatoes onto half of the sheet. Cut the cauliflower into florets; place them in the same bowl and mix with 1½ tablespoons olive oil and ½ teaspoon kosher salt. Pour them onto the other half of the baking sheet. Add fresh ground pepper and roast until tender, about 30 minutes.
- 3. Meanwhile, prepare the rice or quinoa according to the package instructions.
- 4. Drain and rinse the chickpeas; mix them with a drizzle of olive oil and a few pinches kosher salt.
- 5. Peel and thinly slice the beet. Thinly slice the red cabbage.
- 6. Make the dressing (below).
- 7. To serve, place the salad greens in a bowl. Arrange small piles of each component. Drizzle with dressing and top with sunflower seeds or peptias.
- 1. In a canning jar or small bowl, combine ½ cup tahini, the juice of 2 large lemons (1/2 cup), ¼ cup water, 1 tablespoon olive oil, and ½ teaspoon kosher salt. Cover and vigorously shake the canning jar, or whisk together the ingredients in a bowl.
- 2. Reserve extra dressing for later use; it saves for about 1 month in the refrigerator. Bring the dressing to room temperature before serving (it becomes thick when chilled).
Originally published at Acouplecooks.com. Reproduced for personal collection.
