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!
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.
*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!)