For some this roasted salad might look like a side dish. While it definitely can be one, it’s also a delicious meal all on its own and a delicious power salad.
Best power salad – easy 30 minute meal
As you might know, I’m a fan of fast, easy dinners and lately I’ve had the bare minimum in the refrigerator which has meant that I need to get more creative. In the process some really tasty meals have come out of it.
I’m loving meals that I can toss into the oven and come back to in 30 minutes and eat. Who’s with me on this?
This power salad is:
- A powerhouse of nutrients – I actually want to eat this every day after seeing the nutritional value.
- Uber tasty
- Refreshing
- Creamy
- Filling
- High in protein 12.8 grams
- Vegan and Gluten-free
Roasted salad vegetables
You can use most vegetables in this salad. Zucchini, eggplant, peppers, squash, pumpkin, sweet potato, butternut, broccoli are all examples of what would work well.
How easy is this recipe?
Heat you oven, chop your veggies, spray with oil, toss in the oven for 30-40minutes depending on what vegetables you are roasting. While these are roasting add your tahini, lemon juice, salt and water to a bowl and mix together.
Peel your pomegranate. Here’s a video tutorial on how to do this and wait for dinner to be served.
I’m so excited for you guys to give this one a try. It’s honestly so simple and has such a good flavor profile.
Not a tahini fan?
Now I know tahini is not for everyone. I love this ground sesame paste because it’s so versatile and loaded with calcium. You can
For another delicious roasted vegetable salad, give this roast veg and quinoa one a try too.
Personal side note
On a side note I wanted to share a belly picture with you all. This was 37 weeks and I’m 38 weeks this week. Every week I’m surprised to see how big this belly gets, even when I think it can’t get any bigger.
We don’t know the gender and it’s such an exciting time to wait it out and see what we get blessed with. It’s been such an incredible experience and I’ve had such a great vegan pregnancy.
Our plan is to raise our little
I think everyone tried to scare you from becoming parents. “How the sleepless nights” “oh the financial burden”, “oh you won’t be able to do this, that and the other” and while those things may be true, I’ve also been told it’s the greatest joy.
So I choose to look forward to the sleepless nights and the poopy diapers, the challenges and the beautiful moments. Every parent goes through this and I’m so not afraid of the life changes that are to come as we venture into this new parenthood journey.
To every one of you who has supported us through this wonderful journey, thank you for your love and excitement.
Back to the power salad
Power Salad
Ingredients
- 1 medium Cauliflower
- 1 pack mushrooms
- 1 pack brussel sprouts
- 1/4 pomegranate
Tahini sauce
- 3 Tbsp tahini
- 1 lemon
- 1/4 tsp salt
- 100 ml water
Instructions
- Preheat oven to 400F or 200C
- Wash and chop your veggies. If you brussel sprouts are large cut in half to speed up cook time.
- Line baking trays with foil or silicon mats and spray vegetables with oil. Sprinle with some salt and pepper.
- Roast vegetables for 30minutes or until roasted.
Tahini dressing
- Put all the ingredients in a small mixing bowl and stir until combined.
De pip the pomegranate.
- Mix all the vegetables together and add the tahini dressing. Add pomegranate jewels and enjoy this salad hot.
Notes
Let me know if you give this power salad a
Until next time, happy cooking 🙂
Xoxo Amy
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