Plant Based Salad with Tahini Dressing
A delicious power bowl that will be sure to satisfy you!
Ingredients
Salad Dressing
- 1 lemon
- 1 1/2 tbsp white wine vinegar
- 1/2 tbsp grainy dijon mustard
- 2 1/2 tbsp tahini
- 1/4 cup olive oil
- 1/2 tsp oregano
- 1/2 tbsp maple syrup
- 2 cloves garlic
- Salt and pepper to taste
Power Bowl
- 1 1/2 cup romain lettuce (or spinach) chopped
- 1/2 cup roasted sweet potato (or whole grain of your choice)
- 1/4 cup roasted cauliflower
- 1/3 cup chickpeas (any bean of your choice) canned (rinse and drain)
- 1/4 bell pepper slices sliced
- 1/4 avocado, diced
- 1/2 tbsp Fresh parsley
Toppings (optional)
- pickled red onions (recipe below in Notes)
- olives
- green onions
Instructions
Vinaigrette
- In a mason jar, add lemon, vinegar, dijon, tahini, olive oil, oregano, maple syrup, garlic and salt & pepper. Shake well and keep refrigerated for up to 1 week.
Assemble power bowl
- In a large salad bowl, add lettuce, and layer with all other ingredients.
- Drizzle desired amount of vinaigrette on top of salad and add toppings (optional). Enjoy!