Meatless Monday: Nourishing vegan salad bo

Meatless Monday: Nourishing vegan salad bo

recipe image
A simple and delicious recipe for a salad bowl with roasted veggies and tahini dressing, with natural probiotics


  • * 4 small potato
  • * 2 carrot
  • * 1 sweet potato (medium size)
  • * 1/3 cup cherry tomato cut in 1/2
  • * 1/2 zucchini (yellow or green, or patty pan),
  • and quartered
  • * 398 ml chickpea (1 regular size can) drained
  • * 2 garlic clove minced
  • * 1.5 cup lettuce or baby greens mesclun, washed and dry
  • * 1/4 cup naturally fermented sauerkraut
  • * 2 tsp herbe de provence
  • * 1 tsp ground paprika
  • * 1/2 tsp ground cinnamon
  • * sea salt
  • * black pepper
  • * 3 tbsp tahini
  • * 1/4 cup olive oil plus extra for cooking
  • * 1 lemon (large)
  • * 2 tbsp raw apple cider vinegar


  1. In a bowl, mix the carrot sticks with a pinch of sea salt, some pepper (optional), a pinch of Herbes de Provence herb mix, and a drizzle of olive oil. Mix well, and spread on a large cookie baking sheet, lined with parchment paper, keeping enough room for the potatoes.
  2. In that same bowl, do the same with the baby potato chunks, and ad a pinch of paprika as well as the others and oil drizzle. Evenly spread on the baking sheet.
  3. In the same bowl, ad the sweet potato chunks and mix with paprika, cinnamon, sea salt, pepper, and oil. Mix and put on baking sheet.
  4. Bake all of this at 425F for about 20-25 minutes (depending on the size of your chunks). Keep an eye on it after 15 minutes to make sure it doesn’t burn.
  5. In a large pan over medium heat, sauté the zucchini slices with a bit of olive oil until they start to brown to your liking, then add the minced garlic and chickpeas and sauté for a few more minutes.
  6. In the meantime, prepare the dressing by mixing the tahini, lemon juice, apple cider vinegar, olive oil, a pinch of sea salt and ground pepper. Set aside.
  7. Distribute all the components into 2 or 3 large plates/bowls (lettuce, tomatoes, roasted potatoes – 2 kinds -, roasted carrots, chickpea & zucchini, and sauerkraut) and drizzle generously with the tahini dressing.
  8. Enjoy immediately

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