The Happy Gut Reset Salad
Servings 5 servings
Calories 300kcal
Ingredients
- salad base 1 bunch kale stems removed 2 cups brussels sprouts, trimmed and halved 2 cups roasted cauliflower florets 1 cup roasted rainbow carrots, sliced into thin sticks 2 cups roasted sweet potato cubes 1/4 cup hemp seeds 1/4 cup pumpkin seeds 1 tbsp avocado oil 1/4 tsp sea salt dressing 1/3 cup tahini 2-3 tbsp balsamic vinegar 1 tbsp maple syrup 1 tsp garlic powder 1/2 tsp onion powder 1 tbsp dijon mustard 1/2 tsp sea salt (or to taste) 1/4 cup vegetable broth or water (to thin as needed)
Instructions
- prep the kale u0026 brussels sprouts add the kale and brussels sprouts to a food processor. pulse until they’re finely chopped. you can make as grainy as you would like! then, transfer to a large bowl and mix or massage with a tbsp of avocado oil and 1/4 tsp sea salt.
- roast the veggies preheat the oven to 400°F (200°C). spread the cauliflower, rainbow carrots, and sweet potatoes on a baking sheet. drizzle with avocado oil and sprinkle with sea salt. roast for 25–30 minutes, flipping halfway, until golden and tender.
- make the dressing whisk together all the dressing ingredients, starting with 2 tbsp water and adding more if needed to reach your desired consistency. taste and adjust seasoning if needed.
- assemble the salad add the roasted veggies to the kale and brussels sprouts mixture. sprinkle with hemp seeds and pumpkin seeds.
- dress u0026 serve toss the salad with the dressing until evenly coated. serve immediately or refrigerate for up to 2 days for a marinated flavor.