This roasted vegetable salad is an easy, flavorful, and nutrition packed dinner! Tender roasted vegetables are served over spinach with a side of avocado, then sprinkled with sesame seeds and drizzled with green tahini sauce. This recipe is naturally paleo, Whole30 and vegan, and super customizable to your preferences.
Position two racks in the oven, one in the upper third, and one in the lower third. Heat the oven to 425*. Line two baking sheets with parchment paper and set aside.
Place the potatoes and red onions into a mixing bowl, then add 1 tablespoon oil, 1/2 teaspoon cumin, 1/2 teaspoon paprika, 1/2 tsp salt, and 1/2 tsp pepper. Mix thoroughly to coat the vegetables, then spread the vegetables evenly onto one of the parchment lined trays. Transfer to the oven and roast for 10 minutes.
While the potatoes and onions are roasting, prepare the remaining vegetables. In the same mixing bowl, add the radishes, broccoli and carrots, plus the remaining 1/2 teaspoon paprika, 1/2 teaspoon cumin, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Add the remaining tablespoon of oil if needed, and toss to thoroughly coat the vegetables. Spread the vegetables in an even layer onto the second parchment lined baking sheet.
Once the timer goes off, add the second try of vegetables to the oven and roast for 10 minutes.
While the vegetables are roasting, prepare the tahini sauce. Place the parsley, tahini, olive oil, lemon juice, garlic, salt and pepper into a blender. Place the lid on the blender, but remove the lid cap. Turn on the blender and puree on high speed while pouring the water in through the lid cap opening. Stop once to scrape down the sides using a rubber spatula, then continue to blend until completely pureed. Add additional water to thin out the dressing to your preference.
Once the timer goes off for the second time, remove the trays from the oven, flip the vegetables using tongs, then return the trays to the oven, switching the positions of the trays on the racks to ensure even roasting. Roast the vegetables for a final 10 minutes.
During the last phase of roasting, prepare the remaining salad ingredients. Divide the spinach between four salad bowls, then top each bowl with half a sliced avocado.
Remove the vegetables from the oven and check for doneness. The vegetables should be crispy on the outside and easily pierced with the tip of a knife. Divide the vegetables between the four bowls, then sprinkle each salad with 1/2 tablespoon of sesame seeds and tahini sauce to taste. Serve immediately. See notes for adding grilled chicken breast.
Add Roasted ChickenAdditional Calories: 254 per servingPrepare one regular baking sheet and two quarter baking sheets with parchment paper.Mix 2 tablespoons of olive or avocado oil with 1 tsp cumin, 1/2 tsp salt, 1/2 tsp pepper, and 1/4 teaspoon of garlic powder. Coat two chicken breasts with the olive mixture. Place the chicken one one of the parchment lined quarter baking sheets.When preparing the vegetables, add the potatoes and red onion to a quarter baking sheet instead of a regular baking sheet. Roast the potatoes and prepare the vegetables through Step 3. Add both the second tray of vegetables and the roasted chicken to the oven in Step 4. The chicken will roast with the second try of vegetables for 20 minutes.Leave the chicken in the oven during Step 6, but do switch the position of the chicken when returning the vegetables to the oven.Remove the chicken from the oven with the vegetables. Allow the chicken to rest on the baking sheet while you prepare the remainder of the salad. Slice the chicken and add to the salad before you top with sesame seeds and dress with tahini sauce.