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Roasted Vegetable Salad w/ Sweet Sriracha-Tahini Dressing
INGREDIENTS
2 beets, peeled and cubed
1 lbs brussel sprouts, halved
2 medium sweet potatoes OR 1 medium butternut squash, peeled and cubed (whichever you prefer)
2 yellow squash, cut in to chunks
3 cloves garlic, crushed or minced
½ tsp onion granules
¾ tsp smoked paprika
3 tbsp coconut aminos
Optional:
Salt to taste
Sweet Sriracha-Tahini Dressing:
¼ cup tahini
1 tbsp sriracha, date sweetened
1 tbsp dijon mustard
1 tbsp lemon juice
½ tsp smoked paprika
½ cup water
1 tbsp coconut aminos
1 pitted medjool date
Topping:
⅓ cup pumpkin seeds
½ cup dried unsweetened cherries
Fresh cilantro to garnish
INSTRUCTIONS
Preheat the oven to 400 F.
Combine chopped vegetables except for the beets in a bowl.
Combine coconut aminos with seasonings and mix. Add ¾ of the spice mixture to the vegetables and toss to coat. Spread on a parchment-lined baking sheet.
Next, toss the diced beets and remaining spice mixture and spread on a separate baking sheet.
Bake all the vegetables for 30-40 minutes, mix half way. Vegetables are ready when they are tender and brown on some spots.
Prepare the dressing by combining all the ingredients in a high speed blender until smooth.
When the vegetables are ready, add the dressing, pumpkin seeds, fresh cilantro, and dried cherries. Mix to combine. Sprinkle with hemp hearts. Enjoy!
