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Super Berry Salad Bowl

Gluten Free, Dairy Free, Vegan

I could eat this salad every day; it’s colourful, satisfying, full of protein and antioxidants. I usually make enough to last me all work week. Trust me, this is a salad you’ll actually be  excited to eat!

Serves 2 (large salads)

Ingredients 

  • a few big handfuls of dark salad greens of your choice (spinach/kale/arugula) 

  • 1 cup cooked quinoa

  • 1 large sweet potato, peeled and diced into chunks

  • 1/2 cup red cabbage, diced

  • ¼ cup sunflower or pumpkin seeds, toasted

  • ¼ cup sliced strawberries

  • 2 tbsp dried goji berries (optional but adds a great pop of flavour)

  • salt, pepper, cinnamon

  • 1 tbsp olive oil

Tahini Dressing

  • 1 garlic clove

  • 3 Tbsp nutritional yeast

  • ¼ cup juice of a fresh lemon

  • ¼ cup tahini

  • 2-3 tablespoon avocado or olive oil

  • 2-3 tablespoon water

  • 1-2 tsp maple syrup

  • 1/8 tsp cinnamon

  • ¼ tsp of sea salt 

Instructions

  1. Preheat oven to 350 degrees Fahrenheit.  In a large bowl toss the sweet potatoes with olive oil, salt, pepper and light sprinkle of cinnamon. Roast in the oven for 40mins, removing halfway to flip. 

  2. Make dressing by blending all dressing ingredients in a food processor, blender or using a hand held blender. 

  3. Divide remaining ingredients into 2 servings and assemble all together. 

Tips: 

  • Keep extra dressing in a glass jar in the fridge for 1-2 weeks. 

  • Gogi berries are super rich in antioxidants!