Description
A vibrant and nutritious vegan salad bowl featuring roasted sweet potatoes and bell peppers, protein-rich chickpeas, fresh vegetables, and a creamy tahini dressing. Perfect as a wholesome, plant-based meal packed with flavor and texture.
Ingredients
Scale
Salad Ingredients
- 2 cups cooked quinoa
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 large sweet potato, cubed
- 1 red bell pepper, sliced
- 1 avocado, sliced
- 1/2 cucumber, diced
- 1 cup cherry tomatoes, halved
- 2 cups baby spinach or kale
Roasting & Seasoning
- 2 tablespoons olive oil
- 1/2 teaspoon smoked paprika
- Salt and black pepper, to taste
Dressing
- 2 tablespoons tahini
- 2 tablespoons lemon juice
- 1 teaspoon maple syrup
- 1/2 teaspoon garlic powder
- 2–3 tablespoons water (to thin dressing)
Instructions
- Preheat oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prepare for roasting the vegetables.
- Prepare vegetables: Toss the cubed sweet potato and sliced bell pepper with olive oil, smoked paprika, salt, and pepper, making sure they are evenly coated.
- Roast vegetables: Spread the seasoned sweet potato and bell pepper evenly on the baking sheet and roast in the oven for 20–25 minutes, flipping halfway through, until the vegetables are tender and golden brown.
- Assemble salad bowls: In serving bowls, layer the cooked quinoa, roasted sweet potato and bell pepper, chickpeas, diced cucumber, baby spinach or kale, sliced avocado, and halved cherry tomatoes.
- Make dressing: Whisk together tahini, lemon juice, maple syrup, garlic powder, and water until the mixture is smooth and creamy. Adjust water to reach desired consistency.
- Add dressing: Drizzle the tahini dressing generously over each salad bowl and garnish with optional seeds or fresh herbs if desired.
- Serve: Serve immediately for a warm, fresh meal or chill the bowls for a refreshing meal prep option later.
Notes
- For added crunch, sprinkle with toasted pumpkin seeds or chopped nuts just before serving.
- Substitute kale for spinach if preferred for a heartier texture.
- To make this salad nut-free, use sunflower seed butter instead of tahini.
- This salad keeps well in the fridge for up to 3 days, making it perfect for meal prep.
- Adjust seasoning and dressing ingredients according to taste preferences.
