Roasted Rainbow Salad with Yogurt Tahini Dressing
Ingredients
- Purple brussels sprouts
- Green asparagus
- Potatoes
- Chickpeas
- Mixed greens
- Avocado oil (optional)
- Curry powder
- Nutritional yeast
- Garlic powder
- Onion powder
- Paprika
- Chili powder
Dressing
- 1/2 cup unsweetened plain vegan yogurt (I used almond)
- 2 tablespoons runny tahini
- Juice of 1 lemon
- 1 teaspoon dried dill (or some fresh dill)
- 1/2 teaspoon garlic powder
- Salt to taste
- Optional: A bit of lemon zest
Preparation
Preheat the oven to 400°F or 200°C.
Clean and prepare the purple brussels sprouts, green asparagus, potatoes, and chickpeas.
Season the potatoes with curry powder, nutritional yeast, garlic powder, and onion powder.
Season the chickpeas with paprika, chili powder, garlic powder, and onion powder.
Optionally, toss with a drizzle of avocado oil.
Place the seasoned vegetables, potatoes, and chickpeas on lined baking sheets.
Roast for 30 minutes.
Rotate the trays and flip the potatoes, then continue roasting for another 15-30 minutes until done.
Prepare the dressing by mixing all dressing ingredients together.
Assemble the salad by combining the roasted components with mixed greens and drizzling with the dressing.
Tips
Salt everything after roasting if needed, but the dressing may be sufficient. Use fresh herbs like parsley or mint in the dressing if available.
