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

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


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


  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.