Delicious Roasted Vegetable Salad Bowl Recipe

If you think salads are just cold greens and light toppings—think again. This cozy, colorful bowl is one of my go-tos when I want something warm, nourishing, and full of flavor. By roasting the veggies with spices, swapping in a creamy tofu dressing, and layering everything in a satisfying way, this salad becomes a full meal that leaves you feeling light, not deprived.

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Ingredients:

For Roasting:

• 1 medium sweet potato, chopped
• 1 beetroot, peeled & sliced
• ½ head cauliflower, chopped
• ½ head broccoli, chopped
• 1 cup cooked or canned chickpeas
• Olive oil, salt, pepper
• 1–2 tsp tandoori spice mix (or paprika + cumin + turmeric)

For Creamy Dressing:

• ½ cup firm tofu
• 2 tbsp coconut yogurt
• Juice of ½ lemon
• 1 tsp Dijon mustard
• 1 tsp honey (optional)
• Few fresh mint leaves
• Salt to taste

To Assemble:

• Pickled onions
• ½ cucumber, chopped
• Roasted vegetables
• Tofu dressing (used as base spread or drizzle)

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Instructions:

1. Preheat oven to 400°F (200°C).
2. On separate trays, toss sweet potatoes and beets in olive oil, salt, and pepper.
3. Toss cauliflower, broccoli, and chickpeas in olive oil + tandoori spice mix.
4. Roast all veggies for 20–25 mins until tender and lightly crisp.
5. Blend dressing ingredients until smooth and creamy.
6. To serve: Spread dressing in the base of a bowl. Arrange the roasted veggies, top with pickled onions and cucumber.
7. Enjoy warm or at room temp!

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Closing Tip:

This bowl is endlessly customizable. Switch up the veggies, swap tofu with hummus, or use tahini instead of yogurt—make it your own. Add herbs, spices, or even grains like quinoa for more variety.

A Journey to Anti Inflammation through Holistic Healing

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