Roasted Vegetable Salad

Ingredients:

• Cauliflower florets 
• Sweet Potatoes, cubed
• Peppers, sliced 
• Red Onions, sliced  
• Kale Mix Salad 
• 1 cup of cooked Quinoa
• Olive oil 
• Chopped almonds (optional)

Tahini Lemon Dressing: 

• ¼ cup water
• ¼ cup tahini sauce
• ¼ cup lemon juice
• 2 garlic cloves minced
• ½ tsp cumin
• ¼ tsp salt

Instructions:

1. Preheat oven to 400F. Line the baking sheet with parchment paper. Toss sweet potatoes, cauliflower, peppers, and onions with olive oil and salt. Place in the oven for 40min, turning halfway. 

2. While the veggies are roasting, make the sauce. Add water, tahini, lemon juice, minced garlic, and salt in a blender, and blend until everything is smooth. 

3. In a bowl, add the kale mix and toss with olive oil and salt. Massage the kale and allow it to sit for a few minutes. 

4. Add the quinoa and roasted veggies with the kale. 

5. Drizzle with sauce and enjoy! 

*extra tahini sauce can be placed in the fridge for up to 5 days.