Roasted Root Vegetable Salad Bowl Recipe
🔪Prep Time: 15 minutes
👩🍳Cook Time: 35 minutes
1 sweet potato, peeled and chopped into bite-size pieces
1 parsnip, peeled and sliced into ¼-inch rounds
2 carrots, peeled and sliced into ½-inch rounds
2 tablespoons extra virgin olive oil
½ teaspoon salt
¼ cup tahini
1 tablespoon maple syrup
1 tablespoon lemon juice
1 clove garlic
¼ teaspoon salt
Pinch of ground black pepper
3 tablespoons water
¼ cup diced red onion
½ cup chopped red cabbage
9 ounces baby spinach
¼ cup raw shelled hempseed
1 tablespoon chia seeds, black or white
2Preheat the oven to 375°F.
3Place the sweet potatoes, parsnips, and carrots on a baking sheet, keeping them separated. Drizzle the oil over the top and lightly toss, still keeping the vegetables separated. Sprinkle with salt. Bake for 30 to 35 minutes or until they can be pierced with a fork. Set aside.
5Add all the dressing ingredients to a blender and blend until smooth.
7Prepare the salad bowls by placing half the spinach in the bottom of each bowl. Arrange all the remaining vegetables and hempseed in a circle around the edge of the bowl. Pour half of the dressing in the center of the vegetable round. Sprinkle with the chia seeds.
Top Vegan Recipe Resources 🥑
Batch Cooking Club
Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.