Ingredients

For the Roasted Vegetables

  • 2 tbsp olive oil
  • 1 onion, sliced
  • 1 garlic clove, finely chopped
  • 2 medium sweet potatoes, cubed
  • ½ medium-sized broccoli, cut into bite-sized pieces
  • 1 ½ cups fresh spinach
  • 2 tbsp unsalted almonds, toasted
  • 4 tbsp cooked chickpeas
  • 2 tbsp raisins and dried figs

For the Dressing

  • 2 tbsp olive oil
  • 1 tbsp tahini
  • 1 tbsp water
  • 1 tsp mustard
  • ⅓ tsp ground turmeric
  • Juice of ½ lemon
  • 1 tsp fresh ginger, grated
  • Black pepper, to taste
  • A pinch of salt
  • 2 sprigs fresh thyme

Instructions

  1. Preheat the Oven: Preheat your convection oven to 220°C (428°F).
  2. Roast the Sweet Potatoes: Place the cubed sweet potatoes on a baking sheet lined with parchment paper. Drizzle with olive oil and roast for 20 minutes.
  3. Add More Vegetables: Add the garlic, broccoli, and sliced onion to the baking sheet. Continue roasting for another 10 minutes, until all the vegetables are tender.
  4. Prepare the Dressing: In a large bowl, combine the cooked chickpeas with all the dressing ingredients. Stir until well mixed and smooth.
  5. Assemble the Salad: Place the fresh spinach in a serving bowl. Add the dressed chickpeas, followed by the roasted vegetables.
  6. Garnish & Serve: Sprinkle the toasted almonds, raisins, and dried figs on top. Drizzle with any remaining dressing and enjoy a perfectly balanced, nutritious meal!

Why You’ll Love This Recipe

  • Nutrient-packed: Loaded with fiber, vitamins, and healthy fats.
  • Simple & Delicious: Easy to make yet bursting with flavor.
  • Versatile: Enjoy it warm or cold, as a main dish or a side.

This roasted vegetable salad with tahini dressing is a delightful way to add more plant-based goodness to your meals.

Enjoy!

Source: Argiro Barbarigou