Sweet Potato, Aubergine, Broccoli and Wilted Spinach Salad with a Tahini-Tamari Dressing
This salad is perfect for an easy and satisfying lunch or dinner. It takes around half an hour to make from start to finish, requires very little effort, but is extremely delicious! All the flavours work together perfectly; The Tahini dressing is rich, creamy with a salty flavouring from the tamari, which works so well with the sweetness the caramelised sweet potatoes. All the vegetables soak up the dressing making every mouthful an explosion of flavours. With the crunch of the spicy tamari seed mix and the drizzles of the incredible tahini dressing this meal is also packed with plant protein. This is not only fantastic for the growth and repair of muscles in the body, but because protein takes longer to be broken down in the body it keeps you fuller for longer! A bowl of nourishing, simple, happiness!
1 sweet potato
1/2 large aubergine
1 head of broccoli
1/2 bag of spinach
1 tbsp tahini
1 tsp tamari
Juice of 1/2 lemon
1 tbsp water
1/4 cup mixed seeds (sesame, pumpkin & sunflower)
1/2 tbsp tamari
pinch of chilli flakes
Preheat the oven at 190 degrees Celsius. Start by peeling your sweet potato and chopping into bite sized cubes. Also prepare the aubergine by chopping into small cubes, lay both on a roasting tray and drizzle with olive oil. Place in the oven to cook for around 25 minutes.
Meanwhile make the dressing by combining all the ingredients and stirring until smooth. We are also going to make the garnish, by simply mixing all ingredients for the seed garnish together, putting on a small roasting tray and roasting for around 3 minutes. Remove from oven and leave to cool.
When the potato and aubergine are nearly done, you want to steam the broccoli and spinach. Place in a bowl and top with the roasted sweet potato, and aubergine, sprinkles of the seed mix and lathers of the delicious tahini dressing!