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Roasted Vegetable & Red Bean Salad with Tahini Dressing
45 minServes 4Nutri-Score A€€
A
45 min
45 minRoasted Vegetable & Red Bean Salad with Tahini Dressing
what you need
Ingredients
sweet potato (medium size, cut into cubes)Produce2 pieces
red bell pepper (cut into pieces)Produce1 piece- yellow bell pepper (cut into pieces)Produce1 piece
- courgette (medium size, sliced)Produce1 piece
red onion (medium size, cut into wedges)Produce1 piece
cooked red beans (drained and rinsed)Pantry200 g- rocket (washed)Produce175 g
olive oil (for the marinade)Pantry60 ml
apple cider vinegar (for the marinade)Pantry10 ml
salt (for the marinade)Spices5 g
paprika (for the marinade)Spices2 g
dried basil (for the marinade)Spices1 g
garlic powder (for the marinade)Spices3 g- tahini (for the dressing)Pantry30 ml
water (for the dressing)Other30 ml
dijon mustard (for the dressing)Pantry5 g- salt (for the dressing)Spices2.5 g
black pepper (for the dressing)Spices1 g- lemon juice (for the dressing)Produce30 ml
maple syrup (or honey, for the dressing)Pantry20 ml
per serving
Nutrition
297kcal
- Carbs
- 33 g
- Proteins
- 7 g
- Fat
- 16 g
what you’ll use
Tools
Oven
Baking tray
Mixing bowl
Whisk
step by step
Method
- Step 1
Preheat the oven
- Preheat the oven to 200 °C.
- Step 2
Prepare and marinate the vegetables
- Cut the sweet potatoes, bell peppers, courgette and red onion into bite-sized pieces.
- Whisk the olive oil, apple cider vinegar, salt, paprika, dried basil and garlic powder in a bowl.
- Pour the marinade over the vegetables and mix well to coat.
- Step 3
Roast the vegetables
- Spread the marinated vegetables on a baking tray in a single layer.
- Bake until tender and lightly caramelised, stirring halfway through.
- Step 4
Make the tahini dressing
- Whisk the tahini, water, dijon mustard, salt, black pepper, lemon juice and maple syrup until smooth and creamy.
- Step 5
Assemble the salad
- Toss the rocket with the roasted vegetables and red beans.
- Drizzle with the tahini dressing and serve.