Roast Veggie Salad

What makes this salad particularly powerful for your health is the incredible diversity of nutrients and fiber types you're getting in every bowl. Each colorful vegetable feeds different strains of beneficial bacteria in your gut, while the tahini dressing provides healthy fats that help your body absorb all those fat-soluble vitamins.

This isn't your typical sad desk salad – it's a hearty, satisfying meal that proves plant-based eating can be both nourishing and deeply satisfying.

Curried Chickpea Pitas Du liest Roast Veggie Salad 3 Minuten Weiter Bean Salad Recipe

20. Nov 2025

The beauty of this roast veggie salad lies in how each ingredient contributes its own unique nutritional profile while creating a symphony of flavors and textures.

The beetroot brings natural nitrates that support cardiovascular health, while the sweet potatoes provide beta-carotene and prebiotic fiber that your gut bacteria absolutely love. Bell peppers add a hefty dose of vitamin C, and the red onion contributes quercetin, a powerful antioxidant with anti-inflammatory properties.

The tahini dressing is where this salad really comes alive. Tahini is made from sesame seeds, which are rich in healthy fats, protein, and minerals like calcium and magnesium. When combined with fresh ginger and turmeric, you're creating a dressing that's not just delicious but actively supports your digestive health and helps reduce inflammation throughout your body.

The torn tofu adds plant-based protein that keeps you satisfied, while the nutritional yeast provides B vitamins and that subtle cheesy flavor that makes everything taste more indulgent.

This is the kind of meal that leaves you feeling energized rather than sluggish – proof that eating well doesn't mean sacrificing satisfaction.

Ingredients

1 head cauliflower
2-3 medium sweet potato
2 bell peppers
1 medium red onion
2-3 medium beetroot
lettuce or kale
olive oil for drizzling
salt or pepper to taste

1 block firm tofu
2 tablespoons nutritional yeast
1 tablespoon tamari
olive oil spray

Tahini Dressing:
1/4 cup plus 2 tablespoons tahini
1/4 cup lemon juice
1 tablespoon maple syrup
1/2 inch grated ginger
1 teaspoon ground turmeric
1/2 teaspoon garlic powder
salt and pepper to taste

Directions

1. Preheat oven to 400°F (200°C)
2. Chop all the vegetables and spread onto lined baking sheets. Drizzle with olive oil and salt and mix with your hands. Bake in the oven for 20-30 minutes. Beetroot and sweet potato will take longer than peppers and cauliflower.
3. Tear the tofu with your hands into small pieces. Spread onto lined baking tray with yeast and tamari and mix. Spray with olive oil or avocado oil spray before adding to the oven for 20-25 minutes, stirring halfway.
4. Make your dressing: Add all ingredients to a bowl and stir well to combine. Add some water to thin it out if needed.
5. Assemble your salad: Place kale or lettuce on bottom of bowl. (If using kale it is recommended to massage with some olive oil first to soften). Then add roasted vegetables and tofu. Then drizzle with the dressing and some toasted pumpkin seeds. Serve with a lemon wedge.