Roasted Root Vegetable Salad Bowl

Serves: 6

Ingredients

ROASTED VEGETABLES:

1 sweet potato, peeled and chopped into bite-size pieces

1 parsnip, peeled and sliced into ¹⁄₄ inch rounds

2 carrots, peeled and sliced into ¹⁄₂ inch rounds

2 tbsp extra virgin olive oil

¹⁄₂ tsp salt

TAHINI DRESSING:

¹⁄₄ cup tahini

1 tbsp maple syrup

1 tbsp lemon juice

1 clove garlic

¹⁄₄ tsp salt

Pinch of ground black pepper

3 tbsp water

TO ASSEMBLE:

¹⁄₄ cup diced red onion

¹⁄₂ cup chopped red cabbage

9 ounces baby spinach

¹⁄₄ cup raw shelled hempseed

1 tbsp chia seeds, black or white

Nutrition Key

Kcal	Fats	Carbs	Protein	Sugar	Sodium
1010	10.3g	2.9g	50g	2.6g	120mg

*nutrition per serving

Directions

1. ROASTED VEGETABLES:

   Preheat the oven to 375°F.

   Place 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.

2. TAHINI DRESSING:

   Add all the dressing ingredients to a blender and blend until smooth.

3. ASSEMBLY:

   Prepare 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 into the center of the vegetable round. Sprinkle with the chia seeds.