Roasted Vegetable Salad with Lemon Tahini Dressing (Vegan & Gluten-Free)

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Roasted Vegetable Salad

  • 1 cup sweet potato (cut into large chunks)
  • 1 cup yellow potato (same as above)
  • 1 cup red bell pepper (chopped)
  • 1/2 cup red onion (chopped)
  • 1 cup asparagus (chopped)
  • 4 garlic cloves (halved)
  • 3 tbsp vegetable oil
  • Salt & Pepper (to taste)

Preheat oven at 415 degrees F, prepare vegetables. Place all the veggies BUT the asparagus on a large baking sheet lined with parchment paper. Cover with oil and roast in oven for 45 minutes, stirring halfway through. Toss in the asparagus only for the last 15 minutes, add salt and pepper to taste. Let cool.

Lemon Tahini Dressing

  • 1/4 cup tahini
  • 1/4 cup lemon juice
  • 1/4 cup water
  • 3 tbsp nutritional yeast
  • 2 tbsp toasted sesame oil
  • 1 clove garlic

In a small blender, chop the garlic until minced. Add the rest of the ingredients and blend until smooth. Salt and pepper to taste.

Toss the vegetables and dressing in a bowl and serve.

Yields two hearty servings.

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One thought on “Roasted Vegetable Salad with Lemon Tahini Dressing (Vegan & Gluten-Free)

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