Gluten-Free Vegan Serves 3
- 1 1/2 Cups Roasted Butternut Squash Chopped
- 3 Cups Lettuce of Your Choice (a suggested blend of spinach and arugula)
- 1 1/2 Cups Roasted Sweet Potatoes Chopped
- 3 Cups Cooked Quinoa
- 6 Tbsp Toasted Sunflower Seeds
- 1 1/2 Cups Roasted Zucchini Chopped
- 2 Tbsp Olive oil
Tahini Dressing:
- 6 Tbsp Tahini
- 3 tsp Agave Syrup
- 6 tsp Lemon Juice
- 1/8 tsp Sea Salt
- Water to Thin
Directions:
Chop up all of your squash, zucchini, and potatoes tossed in olive oil. Place vegetables onto a baking sheet and roast at 400 degrees in the oven until tender (20-30 minutes depending on your oven). Remove from oven and let cool. In the meantime start to assemble salads. In a small bowl combine all ingredients for the dressing and mix well. Using 32-ounce mason jars assemble with the dressing first. Then a layer of the roasted vegetables. Followed by the lettuce mixture and topped with seeds. Seal the jars and when ready to eat simply shake the jar and enjoy!