Abundance Kale Salad with Tahini Dressing
Ingredients
Roasted Vegetables
-
1
medium
zucchini (sliced in ¼-inch rounds)
-
1
medium
sweet potato (sliced in ¼-inch rounds)
-
1
cup
red cabbage (shredded)
-
1
Tbsp
melted coconut oil (or sub water)
-
1
pinch
sea salt
-
½
tsp
DIY curry powder (or store-bought)
Dressing
-
⅓
cup
tahini
-
½
tsp
garlic powder (plus more to taste)
-
1
Tbsp
coconut aminos (or sub tamari or soy sauce)
-
1
pinch
sea salt
-
1
large clove
garlic (minced)
-
~¼
cup
water (to thin)
Salad
-
6
cups
mixed greens (kale, romaine, mixed greens, etc.)
-
4
small
radishes (thinly sliced)
-
3
Tbsp
hemp seeds
-
1
ripe
avocado (cubed)
-
2
Tbsp
lemon juice or apple cider vinegar
Toppings (optional)
-
1
batch
Crispy Baked Chickpeas
-
2
cups
cooked quinoa (optional)
-
1
batch
DIY Kimchi (or store-bought)
Instructions
- Prepare quinoa or crispy chickpeas if using.
- Preheat the oven to 375°F (190°C) and arrange zucchini, cabbage, and sweet potatoes on a baking sheet. Drizzle with coconut oil, sea salt, and curry powder, then roast for 20 minutes until tender and slightly golden brown.
- In a small mixing bowl, whisk together tahini, garlic powder, coconut aminos, sea salt, and minced garlic. Add water to thin the dressing until pourable, adjusting seasonings to taste.
- In a large mixing bowl, combine mixed greens, radishes, hemp seeds, and avocado. Add lemon juice (or apple cider vinegar) and gently toss to combine.
- Add roasted vegetables and any desired toppings (quinoa, chickpeas, etc.) and serve with the dressing.
Nutrition Facts (estimated)
Servings
4
Calories
410
Total fat
30.6g
Total carbohydrates
27.6g
Total protein
12g
Sodium
143mg
Cholesterol
0mg
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