Roasted Root Vegetable Salad with Green Tahini Dressing

Tuesday, November 10th, 2015 | click here to comment

Why are meatless Mondays so impossible to find interesting recipes for? 

I swear I get so frustrated trying to find intriguing vegan/vegetarian recipes that aren’t spaghetti or some sad veggie crying out for meat, that I end up putting the whole thing off until the next week at which point the cycle begins anew. 

I was determined to find something different and luckily Bon Appetit came to my rescue. I came across their detox/cleanse Roasted Beets, Carrots, And Jerusalem Artichokes With Lemon And The Greenest Tahini Sauce recipe and it sounded so different that I had to try it. The recipe is basically just greens and veggies, including the notorious Jerusalem Artichokes. 

I absolutely love, but usually shy away from Jerusalem Artichokes/sunchokes because they tend to make you fart like nobody’s business, but I secretly find that to be really satisfying. If you don’t like the gassy sensation, just peel the sunchokes until zero skin is left. The skin is not super digestible, which results in butt trumpets. 

The one downside about this recipe is that each of the components have to be prepared separately which can be a little tedious, especially when it comes to peeling root veggies, but it’s worth it when it all comes together in the end. 

The dressing absolutely makes this dish. Who knew pureeing watercress resulted in such an awesome tasting salad dressing?! The earthiness of the quinoa and the sweetness of the caramelized roasted veggies all blend together to make an umami bomb in your mouth. The best part is this salad is actually incredibly filling thanks to the quinoa. 

What are you still reading this for? Make the recipe already

Root Vegetable Vegan Salad

via Bon Appetit



 

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