I’m not usually a fan of salads. I normally prefer something warm or carb-y for lunch but this salad is an exception.

Flavourful squash (or sweet potato) and cauliflower, roasted with cumin and turmeric, mixed with quinoa, puy lentils, seeds, kale and radicchio (or red cabbage) – all mixed together in the most creamy, delicious tahini & garlic dressing.

PURE HEAVEN. Plus, t’s really healthy and packs a lot of plant-based protein too, making it a great post-workout meal or just a really nutritious and satisfying lunch.

The recipe below makes up a BIG bowl, giving you 4 large or 6 medium servings. So feel free to halve the recipe if you want something a bit smaller. You can keep it in a container in the fridge for up to 3 days – it might be best to keep the dressing separate, if you do this. Although, I’ve had no problems eating the leftovers mixed in dressing days later.

This salad does involve a bit of cooking but I promise it’s worth it for the taste and convenience of having 3 days of lunches sorted. Plus, if you want to use a shortcut, you can now buy cooked quinoa or lentils in packets at the supermarket which you can add straight into the salad.

Yield: 6 servings Roasted Veggie & Quinoa Salad with Tahini Garlic Dressing Print A super delicious salad with roasted vegetables, quinoa, lentils, kale & a creamy tahini dressing. Ingredients 1 tbsp olive oil

1 butternut squash, (or 2 medium sweet potatoes) cubed

1 large head of cauliflower, cut into small florets

1 tsp ground cumin

1 tsp ground turmeric

A pinch of salt and pepper, to taste

250g cooked quinoa*

250g cooked puy lentils*

150g kale, (chopped with stalks removed)

1 medium radicchio, (or 1/2 small red cabbage) chopped Tahini & Garlic Dressing 4 tbsp tahini

1 tbsp balsamic vinegar

4 tbsp boiled water

1/2 tsp garlic powder

(optional) 2 tbsp nutritional yeast

(optional) 1 tsp miso paste Instructions To make the salad Preheat the oven to 180C / 350F and add the olive oil to a large roasting tray. Add the squash or sweet potato and toss in the oil. Roast for 10 minutes. Then add the cauliflower with the spices, salt and pepper. Roast for a further 20 minutes. Meanwhile, add the cooked quinoa and lentils to a large bowl and mix in the kale and radicchio leaves. Once the veg is cooked and cooled slightly, mix into the salad with the leaves, quinoa and lentils. To make the dressing Simply mix everything together until smooth. Taste and add a pinch of salt and pepper, if needed. If it's too thick, stir in some more hot water. Pour over the salad and use your hands to rub it into the leaves and mix it in well. (optional) Top with a mixture of seeds, such as sunflower, chia and pumpkin seeds for added crunch and protein. Serve and enjoy! Can be kept in a container in the fridge for up to three days. Notes *Or to cook from scratch, use 1/2 cup dry lentils + 1/2 cup dry quinoa and cook according to packet's instructions. Nutrition Information Yield 6

Amount Per Serving Calories 285 Saturated Fat 2g Carbohydrates 34g Fiber 8g Sugar 6g Protein 13g

[elfsight_instagram_feed id=”87″]