Roasted Curry Veggie Salad with Tahini Dressing
 
Prep time
Cook time
Total time
 
Go for healthy and comforting with this Roasted Curry Veggie Salad with Tahini Dressing. The dressing is mixed with creamy coconut milk, sweet orange juice and a splash of lemon for the perfect blend of sweet and tangy.
Author:
Recipe type: Salad
Serves: 6 servings
Ingredients
  • For the dressing:
  • ¼ cup creamy Tahini spread
  • ¼ cup full fat coconut milk (make sure you vigorously shake the can before opening)
  • 2 tablespoons orange juice (I used Cara Cara oranges)
  • 1½ teaspoons lemon juice
  • ½ teaspoon freshly grated ginger (1/4 teaspoon powder)
  • ¼ teaspoon freshly grated turmeric (1/8 teaspoon powder)
  • ¼ teaspoon salt
  • ⅛ teaspoon pepper
  • 1 teaspoon honey
  • For the veggies:
  • 5 cups your choice chopped veggies (potatoes, sweet potatoes, broccoli, brussels sprouts, eggplant, red onion, mushrooms, butternut squash etc.)
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • ½ teaspoon curry powder
  • ½ teaspoon granulated garlic
  • ¼ teaspoon ground turmeric
  • ¼ teaspoon ground ginger
  • ¼ teaspoon smoked paprika
  • For the salad:
  • 2 cups prepared rice or quinoa to your liking
  • 6-8 cups chopped romaine lettuce
  • 3 oranges, skins removed and sliced into rounds
  • 2 avocados, sliced
  • roasted chickpeas, gluten free pita chips, or sesame seed crackers (something crunchy)
  • cilantro leaves
Directions
  1. Cook rice or quinoa according to package directions. Set aside until ready to use.
  2. While rice is cooking, begin roasting veggies. Preheat oven to 450 and spray a pan with cooking spray. Cut all veggies into bite sized pieces and arrange on pan. Drizzle with olive oil and season with salt, pepper, curry powder, garlic, turmeric, ginger, and paprika. Toss to combine all ingredients and distribute seasonings evenly. Bake at 450 for 20 minutes or until veggies are crisp/tender.
  3. While veggies are roasting begin making dressing. In a small mixing bowl, whisk all dressing ingredients together until smooth. Set aside until ready to use.
  4. To assemble salads, place about 1-1½ cups lettuce in each bowl. Working around the bowl, place oranges, a scoop of rice, and then roasted veggies. Drizzle with dressing. Top with avocado slices, your crunch of choice, and cilantro leaves. Lightly season avocado with salt and pepper.
  5. Store leftover dressing in an airtight container in fridge for up to 2 weeks.
Recipe by Breezy Bakes at https://www.breezybakesgf.com/roasted-curry-veggie-salad-tahini-dressing/