A summery rainbow salad with tahini dressing is exactly what the doctor ordered. Roasted sweet potatoes, beets, and curried chickpeas top a bed of fresh spinach. A balanced tahini dressing drizzled over the top brings the whole dish together. You can serve this produce-dense salad vegetarian style or add grilled chicken breast or salmon for a healthy complete meal.
Before the COVID norm of working from home, I regularly enjoyed the biggest perk of working for a Silicon Valley Tech company; FREE FOOD! How quickly I took for granted the fact that a chef-prepared meal was hot and ready each day at 12pm sharp. My favorite lunchtime feature was the robust salad bar. The offerings spanned far beyond basic ice berg lettuce and tomatoes. We had a variety of greens and all the roasted vegetables and toppings one could hope for.
Having prepared produce on hand tremendously helped me reach my vegetable quota each day. Since working from home I noticed that I was consuming fewer and fewer vegetables, simply because I didn’t have time to prepare them. Prepping vegetables in batch became my saving grace.
This rainbow salad with tahini dressing [inspired by the rainbow wrap at Trader Joe’s] is my favorite way to utilize roasted sweet potatoes and beets that I’ve prepped in advance. My recipe yields more roasted vegetables than you’ll need for one serving, allowing you to store the rest in the fridge for future use.
If you want more vegetable forward recipes, check these out:
- roasted eggplant sandwich
- turkey zucchini burgers with sumac yogurt
- persian style roasted eggplant
- super green juice
Leave a comment if you try my recipe and let me know how you liked it!Print