ROASTED ROOT VEGETABLE SALAD BOWL

SERVES 2 PORTIONS

FOR THE ROASTED VEGETABLES

1 sweet potato, peeled and chopped into bite-size pieces

1 parsnip, peeled and sliced into 1⁄4- inch rounds

2 carrots, peeled and sliced into 1⁄2-inch rounds

2 tbsp extra virgin olive oil

1⁄2 tsp salt

FOR THE TAHINI DRESSING

1⁄4 cup tahini

1 tbsp maple syrup

1 tbsp lemon juice

1 clove garlic

1⁄4 tsp salt

Pinch of ground black pepper

3 tbsp water

FOR THE ASSEMBLY

1⁄4 cup diced red onion

1⁄2 cup chopped red cabbage

255g (9oz) baby spinach

1⁄4 cup raw shelled hempseed

1 tbsp chia seeds, black or white

NUTRITIONAL VALUES

Calories: 1010kcal
Fat: 10.3g (10.2g S.Fat)
Carbs: 2.9g
Protein: 50g
Sugar: 2.6g
Sodium: 120mg

METHOD

ROASTED VEGETABLES:
Preheat the oven to 375°F (190°C, or gas mark 5).

Keep the sweet potatoes, parsnips, and carrots separate on a baking sheet. Drizzle the oil over the top and toss lightly, keeping the vegetables separate. Season with salt. Bake for 30 to 35 minutes, or until a fork can be inserted and they can be pierced. Place aside.

TAHINI DRESSING:
In a blender, combine all of the dressing ingredients and blend until smooth.

ASSEMBLY:
Assemble the salad bowls by putting half of the spinach in the bottom of each bowl. Arrange the remaining vegetables and hempseed in a circle around the bowl's edge. Half of the dressing should be poured into the center of the vegetable round. Chia seeds should be sprinkled on top.