Roasted Root Vegetable Salad Bowl

Roasted Root Vegetable Salad Bowl Recipe

By Veegs

🔪Prep Time: 15 minutes

👩‍🍳Cook Time: 35 minutes


Roasted Vegetables

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

Tahini Dressing

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

To Assemble

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


1Roasted Vegetables

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.

4Tahini Dressing

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.

Related Recipes

Top Vegan Recipe Resources 🥑