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A colorful, nourishing bowl loaded with roasted veggies, creamy avocado, and a silky tahini-lemon drizzle. Fresh, satisfying, and restaurant-worthy!
🔥 𝐊𝐜𝐚𝐥: ~480 per serving
(Nutrient-dense • Colorful • Fresh & creamy)
📝 𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬
Roasted Veggies
• 2 medium beets, peeled & cubed
• 2 medium sweet potatoes, peeled & cubed
• 2 tbsp olive oil
• 1 tsp smoked paprika
• Salt & black pepper
Fresh Toppings
• 1 large avocado, cubed
• ½ cup pickled red onions (optional)
• Fresh mint or parsley
• 1 tbsp black sesame seeds
Whipped Ricotta
• 1 cup ricotta cheese
• 1 tbsp olive oil
• 1 tsp lemon zest
• Pinch of salt
Tahini-Lemon Drizzle
• 3 tbsp tahini
• 1½ tbsp lemon juice
• 1–2 tbsp warm water (to thin)
• Pinch of salt
🥄 𝐒𝐭𝐞𝐩𝐬
1️⃣ Roast the Veggies
• Preheat oven to 400°F (200°C).
• Toss beets + sweet potatoes with olive oil, smoked paprika, salt & pepper.
• Spread on a baking sheet and roast 25–30 min until tender.
2️⃣ Make the Whipped Ricotta
• Whisk or blend ricotta with olive oil, lemon zest & salt until creamy.
3️⃣ Prepare the Tahini-Lemon Drizzle
• Mix tahini + lemon + salt.
• Add warm water until smooth and pourable.
4️⃣ Assemble the Salad
• Add roasted beets & sweet potatoes to a plate.
• Top with avocado cubes & pickled onions.
• Add dollops of whipped ricotta.
• Drizzle generously with tahini-lemon sauce.
• Finish with mint & sesame seeds.