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
- Preheat the Oven: Preheat your convection oven to 220°C (428°F).
- 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.
- 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.
- Prepare the Dressing: In a large bowl, combine the cooked chickpeas with all the dressing ingredients. Stir until well mixed and smooth.
- Assemble the Salad: Place the fresh spinach in a serving bowl. Add the dressed chickpeas, followed by the roasted vegetables.
- 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