Roasted Powerful Salad (serves 2–4)
Roasted Ingredients:
1 sweet potato, cubed
1 cup cauliflower florets
1 red bell pepper, sliced
1 zucchini, chopped
1 can chickpeas, drained, rinsed, and patted dry
2 tbsp olive oil
1 tsp smoked paprika
Salt & pepper to taste
Instructions:
Preheat oven to 425°F (220°C).
Toss vegetables and chickpeas with olive oil, paprika, salt, and pepper.
Spread on a baking sheet and roast for 25–30 minutes, flipping halfway, until crisp and golden.
Base:
4 cups baby spinach or mixed greens
½ cup cooked quinoa (optional, for extra protein)
¼ red onion, thinly sliced
½ avocado, sliced
Crunch & Extras:
¼ cup toasted pumpkin seeds or almonds
Feta or goat cheese crumbles (optional)
Bold Dressing:
3 tbsp tahini
Juice of 1 lemon
1 tbsp maple syrup or honey
1 tbsp apple cider vinegar
1 clove garlic, minced
2–4 tbsp water to thin
Salt to taste
Whisk all dressing ingredients until smooth and creamy.
Assembly:
Add greens and quinoa to a large bowl or platter.
Top with warm roasted veggies and chickpeas.
Add avocado, onions, and cheese if using.
Drizzle with dressing and sprinkle with seeds/nuts.
Nutritional Power-Ups:
Protein: Chickpeas + quinoa
Healthy fats: Avocado + tahini
Fiber: Sweet potato + greens
Flavor: Roasting + smoked paprika + lemon-garlic dressin