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Plant Based Salad with Tahini Dressing

A delicious power bowl that will be sure to satisfy you!
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Course: Dinner, lunch, plant based, Salad
Ingredients Method Notes

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

Method
 

Vinaigrette
  1. 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
  1. In a large salad bowl, add lettuce, and layer with all other ingredients.
  2. Drizzle desired amount of vinaigrette on top of salad and add toppings (optional). Enjoy!

Notes

Pickled red onions