• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Spices in My DNA

  • Home
  • About
  • Recipes
  • Cookbook
  • Sugar & Spice
  • Portfolio
  • Contact Me
  • Nav Social Menu

    • Facebook
    • Pinterest
    • Twitter
You are here: Home / Main Course Recipes / Rainbow Roasted Veggie Power Salads with Turmeric Tahini Dressing

Rainbow Roasted Veggie Power Salads with Turmeric Tahini Dressing

February 21, 2018 By Spices in My DNA Leave a Comment

  • Facebook
  • Twitter
  • Pinterest239
Jump to Recipe Print Recipe

These spinach power salads are loaded with lentils, roasted rainbow carrots, roasted beets, avocado, and a super creamy and delicious turmeric tahini dressing! They are perfect for meal prep and they have lots of plant based protein and healthy fats too!

Overhead shot of a salad topped with lentils, roasted beets, rainbow carrots, parsley, sliced avocado, sesame seeds, and turmeric tahini dressing These power salads might be my favorite thing I’ve made all year. They’re everything I love in a salad. Lots of texture, crunch, creaminess, and a ridiculously good dressing.

Overhead shot of a bowl of bright yellow turmeric tahini dressing with rainbow carrots, fresh ginger, and red beets next to it

It all starts with the dressing! Guys, I could drink this stuff. I know I say that a lot, but it’s true! I want to put this on everything. It’s super simple to make, and keeps in the fridge really well for a week or two. It’s just tahini, lemon juice, turmeric, maple syrup, coconut aminos (or you can use soy sauce!), maple syrup, water, and salt and pepper! Insanely good. And the color. 😍

Overhead shot of two bowls of spinach topped with rainbow carrots and roasted beets, with a halved avocado and bowl of turmeric tahini dressing off to the side

These bowls are complete with plant based protein in one of my favorite forms (hello lentils!) and healthy fats from the avocado and tahini dressing. They are so wonderful to make for meal prep because you can make the dressing, lentils, and roasted veggies ahead of time and assemble them when you want to eat! You can even assemble them and put them in containers to bring to work. All the ingredients are really hearty so they keep well!

Overhead close up shot of a bowl of rainbow carrots, parsley, lentils, sliced avocado, and roasted beets topped with a drizzle of turmeric tahini dressing

These bowls are totally customizable too. If you aren’t a fan of lentils, any grain or beans would work here! Quinoa, chickpeas, you name it. Same goes for the roasted veggies. If you aren’t a beet or carrot fan, you could totally do roasted squash or even broccoli! I just really LOVE bowl meals. They’re such an amazing way to get a bunch of food groups in, in such a delicious way. As long as sauce/dressing and lots of texture are involved!

I know that beets can be a pretty polarizing ingredient, so feel free to sub them! Let me just say, wen you roast them like this, they get super sweet and delicious!

Close-up shot of a salad with lentils, avocado, and rainbow roasted carrots being drizzles with bright yellow turmeric tahini dressing

Need I say more? So much delicious, wholesome goodness!

Overhead shot of a salad topped with lentils, roasted beets, rainbow carrots, parsley, sliced avocado, sesame seeds, and turmeric tahini dressing
Print

Rainbow Roasted Veggie Power Salads with Turmeric Tahini Dressing

These spinach power salads are loaded with lentils, roasted rainbow carrots, roasted beets, avocado, and a super creamy and delicious turmeric tahini dressing! They are perfect for meal prep and they have lots of plant based protein and healthy fats too!

Course Lunch, Main Course, Salad
Cuisine Gluten Free, Vegan, Vegetarian
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4
Calories 578 kcal
Author Molly | Spices in My DNA

Ingredients

For the salads

  • 6-8 cups baby spinach
  • 1 cup lentils (about 2 1/4 cups cooked)
  • 1 bunch rainbow carrots
  • 3 medium beets, peeled and sliced
  • 1 1/2 tablespoons olive oil, plus extra for tossing the spinach
  • 1/4 teaspoon curry powder
  • 1/4 teaspoon ground ginger
  • pinch of cinnamon
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 avocado, sliced
  • squeeze of lemon
  • hemp seeds for garnish
  • sesame seeds for garnish
  • chopped fresh parsley for garnish

For the dressing

  • 1/2 cup tahini
  • juice of 1 lemon
  • 1 1/2 teaspoons freshly grated ginger
  • 1 teaspoon ground turmeric
  • 1 tablespoon pure maple syrup
  • 1 teaspoon coconut aminos (can sub soy sauce)
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup hot water

Instructions

  1. Preheat oven to 425℉. Line a large rimmed baking sheet with parchment paper. Place the carrots on half of the sheet, and the sliced beets on the other half. Drizzle with olive oil and sprinkle with salt and pepper. Add the curry powder, ground ginger, and cinnamon to just the carrots and toss to coat. Roast for 25-30 minutes until veggies are tender and golden.

  2. Meanwhile, bring a pot of water to a boil for the lentils. Season the water generously with a few pinches of salt. Once boiling, add the lentils and cook for 20 minutes, or until tender. Drain and rinse with cold water. Set aside.

  3. Make the dressing. Combine tahini, lemon juice, ginger, turmeric, maple syrup, coconut aminos, salt, and pepper and whisk to combine. Add the hot water and whisk until completely smooth and creamy. 

  4. Add spinach to a large bowl and add a drizzle of olive oil, a squeeze of lemon, and salt and pepper to taste. Toss to coat. Once ready to assemble, portion the spinach into bowls, top with the roasted carrots and beets, a few spoonfuls of lentils, sliced avocado, a drizzle of turmeric tahini dressing, and a sprinkle of sesame seeds, hemp seeds, and chopped parsley.

Recipe Notes

*Extra dressing will keep in the fridge in a sealed container for up to 2 weeks!

*Nutrition is calculated using all of the dressing. (You likely won't use all of it!)

Nutrition Facts
Rainbow Roasted Veggie Power Salads with Turmeric Tahini Dressing
Amount Per Serving (1 of 4 portions)
Calories 578 Calories from Fat 252
% Daily Value*
Fat 28g43%
Sodium 204mg9%
Carbohydrates 60g20%
Sugar 15g17%
Protein 24g48%
* Percent Daily Values are based on a 2000 calorie diet.

inspired by a meal I had here.

Related Posts:

  • Overhead shot of a colorful quinoa salad
    Crunchy Quinoa Salad with Peanut Lime Dressing
  • Overhead close up shot of granola with mini chocolate chips, chopped dates, and almonds
    Tahini Chocolate Date Granola
  • Overhead shot of a square cake topped with chocolate frosting and hazelnuts
    Banana Cake with Chocolate Peanut Butter Frosting…

Filed Under: Clean Eats, Main Course Recipes, Salad Tagged With: clean eating, clean eats, easy, gluten free, healthy, lentils, meal prep, plant based protein, power salad, salad, vegan, vegetarian

Previous Post: « Chai Superfood Smoothie
Next Post: The Best Beef Enchiladas »

Reader Interactions

Leave a ReplyCancel reply

Primary Sidebar

Welcome! I'm so happy you're here. This is the space where I share healthy recipes with a sprinkle of indulgence mixed in! I’m wildly passionate about food, and I grew up in a family of foodies. I was surrounded by it from an early age and immediately fell in love. I love to share super flavorful, unique, and healthy recipes, as well as indulgent, comforting meals we all need from time to time!

Order my cookbook!

Shot of eat more plants cookbook cover with colorful vegetable dishes

Amazon
Barnes & Noble
Indiebound
Books-a-Million
Book Depository

Subscribe to receive new posts by email!

Get the latest Spices in My DNA posts in your inbox!

Most Popular Recipes

Overhead shot of a bowl of curry on a turquoise plate
Overhead shot of a bowl with quinoa, chickpeas, roasted broccoli, sliced avocado, a lemon wedge, and tahini sauce with a black and silver fork next to the bowl
Forward facing shot of an iced latte with two other lattes behind it, all topped with bright pink rose petals and lavender sprigs, with more lavender and rosebuds scattered around
Quinoa Bowls with Sesame Tofu, Avocado, and Pistachios
Overhead shot of a pan of enchiladas topped with sliced avocado, cherry tomatoes, lime wedges, cilantro, and sour cream
Shot of a stack of 5 slices of chocolate chip banana bread

Categories

Recent Posts

  • Chicken Caesar Wrap
  • Lemon Pistachio Cheesecake Bars
  • Salmon Sushi Bowls
  • Strawberries and Cream Blondies
  • Crunchy Quinoa Salad with Peanut Lime Dressing

Footer

 

 

Spices in My DNA © 2020 · Privacy Policy
 

Loading Comments...