Roasted Vegetable Power Bowl

Roasted vegetables, almonds and quinoa make for a hearty salad. Topped with a vegan tahini-based dressed.

For the Salad
1 medium sweet potato, peeled and cut into 1-inch cubes
2 small beets, trimmed, peeled and cut into 1-inch cubes
2 cups broccoli florets
Extra-virgin olive oil
Salt
Black pepper
2 cups mixed greens
1 cup cooked quinoa
1/4 cup almonds
1 tablespoon fresh cilantro

For the Dressing
1 tablespoon fresh squeezed lemon juice
1 tablespoon tahini paste
2 tablespoons extra-virgin olive oil
1 tsp. maple syrup

View the full recipe at Floating Kitchen →