Roasted Rainbow Salad with Yogurt Tahini Dressing
Ingredients
- purple brussel sprouts
- green asparagus
- curry potatoes
- spiced chickpeas
- mixed greens
- 1/2 cup unsweetened plain vegan yogurt (I used almond)
- 2 tbsp runny tahini
- juice of 1 lemon
- 1 tsp dried dill (or some fresh dill)
- 1/2 tsp garlic powder
- salt to taste
- a bit of lemon zest(optional)
Preparation
Preheat oven to 400 F/ 200 C
Clean and prep the veggies, potatoes and chickpeas
Spices used for potatoes
Curry powder, nutrional yeast, garlic and onion powder
Spices for chickpeas
Paprika, chili, garlic and onion powder
I used a drizzle of avocado oil to toss them but that is optional
Place everything onto lined baking sheets (I used 2) and roast for 30 minutes, rotate trays to ensure even baking and flip the potatoes
Continue baking for another 15-30 minutes depending on your oven and the veggies you are using. My Brussel sprouts and asparagus were done after 45 minutes, potatoes and chickpeas needed an extra 15 minutes to crisp up
Tip: Salt everything after roasting if needed but I find the dressing to be enough. Use fresh herbs (parsley and mint are nice too) for the dressing if you have them available
