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Roasted Veggie Salad With Hemp-Dill Dressing

Roasted vegetable salad is a lot tastier than raw veggie ones. My kids say that I anymore beg to differ. The roasting process pulls out the natural sweetness of the vegetables, which enhances the taste tremendously. The roasted veggie salad I made is wholesome, sumptuous, and full of goodness. I have completed my salad with broccoli, sweet potatoes, asparagus, and red bell pepper. Of course, you can add your favorite veggies to your version. Zucchini, onions, tomatoes, and cauliflowers are also excellent choices.





Few vegetables never fail to taste awesome when roasted; sweet potato is one of them. I leave its peel on while roasting as it contains more nutrients than vegetables. (1) (2)I added salt, pepper, turmeric, and dry fenugreek leaves with olive oil for seasoning. Dry fenugreek leaves have a unique earthy taste that goes well with roasted garbanzo beans. You can replace fenugreek leaves with oregano. Next, you have your salad as a meal; adding grain and lentils is always a good idea. Adding a grain and legume source gives your salad a texture and provides a good source of plant protein with all essential amino acids that curb your hunger and provide satiety for a longer time. I am using cooked barley and roasted garbanzo beans to add healthy carbs and plant protein your body urges. (3) There are hundreds of choices for dressings and vinaigrette for the salad; I chose zesty hemp–dill dressing. Dill has a unique flavor but is not meant for all taste buds; here I am talking about my little one. That is why I add dill as the last ingredient while blending my salad dressing. (I scoop some dressing mixture out before adding dill to it) But If you like the taste of dill, give it a chance.


Serves - 2

Preparation Time - 20 mins

Cooking Time - 25 mins

Total time - 45 mins

Ingredients



Spring mix salad greens- 2 cups

Sweet Potato- 2 cups (cut in chunks)

Broccoli- 2 Cups( cut in florets)

Red bell pepper- 1 cup (sliced)

Asparagus – 10 (end snapped)

Garbanzo beans -soaked and boiled/canned – 8 oz

Barley- ½ cup cooked


Seasoning

Salt

Pepper

Turmeric

Dry fenugreek leaves – 1tsp

Cayenne pepper- 1 tsp (optional)

Olive oil – 2 Tbsp

Dressing



Hemp seeds- 1 cup

Scallion – 1 stem

Parsley- 2 sprigs

Dill leaves – 2 sprigs

Lemon juice- 1 Tbsp

Garlic- 2 pod

Green chili- 1 (optional)

Nutritional yeast- 2 Tbsp

Water – ½ cup

Salt- as per taste

Garnishing

Roasted sunflower seeds- a handful

Dried cranberries- 1 tbsp

Parsley – 2 sprigs


Directions

  1. Take a mixing bowl. Add all the seasoning spices and olive oil to it.

  2. Spread the vegetables and garbanzo beans in one layer into lined roasting pans. Coat the vegetables and beans with the seasoning.



3. Preheat oven to 375 °F. Roast vegetables for 20-25 mins. (I have baked asparagus and bell peppers for 20 mins and the rest of them for 25 mins)



4. Add all the dressing ingredients to the blender and blend it for 2 mins.




5. For assembling your salad, add boiled barley, beans, greens, and roasted vegetable to the plate.

6. Drizzle some dressing and garnish it with chopped parsley, cranberries, and roasted sunflower seeds.



7. Enjoy


(Tips - You can store and reuse extra dressing in a closed jar for three days in a refrigerator)

References

  1. Sweet Potato Peels and Cancer Prevention - PubMed (nih.gov)

  2. Susceptibility of sweet potato (Ipomoea batatas) peel proteins to digestive enzymes - PubMed (nih.gov)

  3. Role of plant protein in nutrition, wellness, and health - PubMed (nih.gov)


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