Goodness Bowls with Roasted Spring Veggies and Lemon-Tahini Dressing

Makes 4 main course servings


1 lb. beets, tops and bottoms trimmed, then rinsed

1 lb. carrots, peeled (or just scrubbed well) and cut into ¾-inch pieces

1 Tbs. olive oil

½ tsp. salt, divided

¼ c. tahini (sesame seed paste)

juice of 1 lemon

2 Tbs. water

about 12 c. salad greens

½ head red cabbage, cored and shredded or thinly sliced

1 can low-sodium chickpeas, rinsed and drained (1.5 c.)

2 c. cooked and cooled brown rice, quinoa, or other grain of choice

⅓ c. pepitas or sunflower seeds, toasted

additional salt and freshly ground pepper, to taste



Pre-heat oven to 400°F.  Wrap beets in foil and place in a baking pan.  In a separate baking dish, toss the carrots with the olive oil and ¼ tsp salt.  Place beets and carrots in oven and roast for 30 minutes or until tender.  Remove from oven and set aside to cool.  When beets are completely cool, peel, cut in halves, and thinly slice.

Meanwhile, make the dressing: in a medium bowl, whisk together, the remaining ¼ tsp. salt, lemon juice, and water.

To assemble the bowls, divide the salad greens among 4 bowls.  Top each with beets, carrots, sliced cabbage, chickpeas, and brown rice.  Drizzle each with dressing, then sprinkle with pepitas or sunflower seeds.  Finish with freshly ground pepper (add additional salt if desired).

Recipe adapted from: