Summer Yogi Salad

 

Ingredients

1 medium zucchini (sliced in 1/4-inch rounds)
1 medium sweet potato (sliced in 1/4-inch rounds)
1 cup red cabbage or kale (shredded)
1 cup chickpeas
1 Tbsp melted coconut or olive oil
1 Pinch sea salt
1/2 tsp cumin powder

Dressing

1/3 cup tahini
1/2 tsp garlic powder (plus more to taste)
1 Tbsp coconut aminos (plus more to taste or sub tamari or soy sauce)
1 large clove garlic (minced)
~1/4 cup water (to thin)

Salad

6 cups mixed greens (use what’s in season)
4 small radishes (thinly sliced)
3 Tbsp hemp seeds
2 tbsp pumpkin seeds
2 tbsp sunflower seeds
Sprinkle of edible flowers (optinal)
1 ripe avocado (cubed)
2 Tbsp lemon juice or apple cider vinegar
TOPPINGS optional / choose your favorites
2 cups cooked quinoa
Kimchi (optinal)

Instructions

Cook quinoa in a saucepan of boiling water, rinse, cool and set aside.

Preheat oven to 375 degrees F (190 C) and arrange zucchini, cabbage, kale and sweet potatoes and chickpeas on baking sheet. Drizzle with coconut or olive oil, sea salt, and cumin powder and toss to combine. Roast for 20 to 30 minutes or until tender and slightly golden brown.

In the meantime, prepare dressing by adding tahini, garlic powder, coconut aminos, sea salt, and garlic to a small mixing bowl and whisking to combine. Then add enough water to thin until pourable and whisk until smooth. Taste and adjust seasonings as needed, adding more garlic powder for garlic flavor, coconut aminos for depth of flavor, or salt for saltiness. Set aside.

Assemble salad by adding greens, radishes, hemp seeds, and avocado to a large mixing bowl. Add the lemon juice (or apple cider vinegar) and gently toss to combine.

Add roasted vegetables and any other desired toppings (quinoa, chickpeas, etc.) and serve with dressing.

Best when fresh, though leftovers keep well stored in the refrigerator up to 3 days. Dressing stored separately will keep for 7 days. Chickpeas should be stored separately at room temperature to maintain crispiness.