This is the kind of salad that I want to eat everyday for the rest of my life.
With a plate of cookies on the side. #balance.
But seriously, I’ve been eating this Roasted Vegetable Power Bowl almost everyday for lunch for the past couple of weeks. It falls into the category of salads that don’t really feel like salads. It’s substantial. And hearty. And won’t leave you feeling deprived. The only reason you’ll be left wanting more is because it’s so gosh darn delicious.
The recipe below is written for two servings. But what I actually do is roast up a whole mess of vegetables at the beginning of the week while I’m cooking up a big batch of quinoa. Then I can assemble one of these Power Bowls at a moments notice. Because when hunger strikes, you want to be at the ready.
Sometimes I switch out the sweet potato for butternut squash, or the broccoli for cauliflower. It just depends on what kind of mood I’m in and what I have on hand. Chickpeas are also great, as well as some chopped avocado for added creaminess. Whatever combination you choose, I guarantee you’ll feel like a million bucks after eating one of these!
Roasted Vegetable Power Bowl
- For the Salad
- 1 medium sweet potato, peeled and cut into 1-inch cubes
- 2 small beets, trimmed, peeled and cut into 1-inch cubes
- 2 cups broccoli florets
- Extra-virgin olive oil
- Black pepper
- 2 cups mixed greens
- 1 cup cooked quinoa
- 1/4 cup almonds
- 1 tablespoon fresh cilantro
- For the Dressing
- 1 tablespoon fresh squeezed lemon juice
- 1 tablespoon tahini paste
- 2 tablespoons extra-virgin olive oil
- 1 tsp. maple syrup
- Pre-heat your oven to 400 degrees.
- In a medium bowl, toss the cubed sweet potato with 1-2 tsp. of olive oil and a pinch of salt and pepper. Transfer to one side of a large rimmed baking sheet. In the same bowl, now season the cubed beets with olive oil, salt and pepper. Add these to the same rimmed baking sheet, but keep them separate from the sweet potatoes so the color of the beets doesn’t bleed into the sweet potatoes. Roast in your oven for 10 minutes.
- Add the broccoli florets to the same bowl and season with olive oil, salt and pepper in the same manner as you did for the sweet potatoes and beets. After 10 minutes, add the broccoli florets to the baking sheet with the sweet potatoes and beets, keeping them spaced away from the beets, and roast everything for an additional 10 minutes. Remove the vegetables from the oven and set aside.
- While the vegetables are roasting, make the dressing. In a small bowl stir together all of the ingredients until smooth.
- Assemble the salad. Divide the lettuce evenly between two bowls. Then top with the roasted vegetables, quinoa, almonds and cilantro, dividing all the ingredients evenly between the two bowls. Drizzle with the dressing. Serve immediately.
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