Rainbow Salad Bowl With Salmon & Sesame Dressing

🧂 Ingredients

• 1 medium sweet potato

  350 g, peeled and diced
• 1 large beetroot

  peeled and sliced into wedges
• 1 tablespoon olive oil
• Salt to taste
• 3 cups leafy greens
• 1 cup purple cabbage

  shredded
• 4 radishes

  sliced
• 1/2 red onion

  sliced thinly
• 1/2 large red sweet pepper

  capsicum, sliced into strips
• 180 g canned wild salmon

  about 90 g / 3 oz per serving (6 oz. total)
• 1 small avocado

  halved and sliced
• A handful of coriander

  cilantro leaves or other fresh herbs
• 1 tablespoon nori seaweed

  sliced, or another seaweed sprinkle [https://amzn.to/35jwSgr]
• 1 teaspoon sesame seeds
• 3 tablespoons white sesame seeds
• 2 tablespoons rice vinegar

  or lemon juice
• 1 tablespoon Tamari soy sauce

  or coconut aminos
• 2 teaspoons maple syrup

  or 1 teaspoon stevia sugar alternative
• 1 teaspoon sesame oil
• Extra: lemon juice drizzle

Instructions

• 1 Preheat the oven to 200 C / 400 F. Line a flat baking tray with parchment paper.
• 2 Toss diced sweet potatoes and beets in a little olive oil and spread on the
  baking tray. Roast for 20-25 minutes until tender and golden brown. Season with
  salt and set aside. This can be done ahead of time (weekend or the night
  before).
• 3 Precut other vegetables while these are roasting and make the salad dressing.
• 4 Heat up a small frying pan and toast the sesame seeds until golden, 2-3 minutes.
  Stir them around quite a few times and keep an eye on them as they are easily
  burnt.
• 5 Transfer to a mortar and pestle and grind into almost powder. You can also add
  them to a food processor/blender with other ingredients. Combine ground up
  sesame seeds with other salad ingredients and whisk until smooth.  Set aside.
• 6 Build your salad bowls or mix all together in one large container. Top with the
  dressing, extra sesame seeds and a few seaweed slices or similar topping. See
  above pics for how I built my power bowl.

Nutrition Info