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!
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.
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. 😍
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!
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!
Need I say more? So much delicious, wholesome goodness!
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!
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
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.
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.
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.
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!)
inspired by a meal I had here.
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