Roasted Veggie Bowl with Creamy Tahini Hemp Dressing
Serves 4 as a side
Dressing:
- ½ cup tahini
- ¼ cup hemp hearts
- Juice of 1 lemon
- 1-2 tbsp maple syrup
- ¼-½ cup water
- Sea salt & pepper to taste
Directions:
- Mix all ingredients in a bowl, whisking until smooth. Slowly add water until you reach your desired consistency. This makes extra, so save the rest in the fridge for later!
Roasted Veggies:
- 2 parsnips, chopped
- 2 carrots, chopped
- 2 beets, chopped
- 1 small butternut squash, chopped
- 2 tbsp extra-virgin olive oil
- 1 tsp garlic powder
- 1 tsp dried Italian herbs
- Sea salt & pepper
- 2 tbsp hemp hearts
- 6 cups arugula
Directions:
- Preheat oven to 375°F (190°C). Spread veggies on a sheet pan, drizzle with olive oil, and season. Roast for 30 mins or until golden & tender.
- To assemble: In a large bowl, toss arugula with warm roasted veggies, drizzle with dressing, sprinkle with extra hemp hearts, and serve!
Enjoy!
