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Simple, flavorful Lemon Tahini Bliss Bowls are an amazingly hearty with creamy avocados, perfectly roasted veggies, crispy walnuts and a creamy tahini-based dressing. A healthy plant-based meal.

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  • Yield4 Salads 1x

Ingredients

Scale

FOR THE SALAD:

  • 4 carrots, halved and sliced
  • 2 zucchini, halved and sliced
  • 3 sweet potatoes, halved and sliced
  • 4 cups salad greens, washed and chopped
  • 2 avocados, peeled and chopped
  • 1/2 cup toasted walnuts
  • 1/4 cup hemp hearts ** optional**

FOR THE DRESSING:

  • juice of 2 lemons
  • 1/4 cup tahini
  • 1 garlic clove, minced
  • 1/8 tsp salt
  • 1/2 tsp olive oil

Instructions

ROASTED VEGGIES:

  1. Heat oven to 425. Line 2 baking sheets with parchment paper. Arrange chopped carrots, zucchini into a single layer on the first sheet and the potatoes into a single layer on the second. Drizzle all the veggies with olive oil and season with salt and pepper. Toss to coat. Roast the carrots and zucchini for 20-25 minutes or until tender. Roast the potatoes for 30-35 minutes or until tender.

DRESSING:

  1. In a small bowl, combine lemon juice, tahini, garlic, salt and olive oil. Mix to incorporate. If too thick, add a little warm water. Set aside.

ASSEMBLE SALAD:

  1. In each of 4 salad bowls, place 1 cup salad greens; 1/4 of the potatoes, zucchini and carrots; 1/2 an avocado; 2 TBS toasted walnuts and sprinkle with hemp hearts (optional). Top each salad with 1/4 of the lemon-tahini dressing just prior to serving.

Nutrition

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Find it online: https://www.simplysissom.com/roasted-veggie-salad-lemon-tahini-dressing/