Vegan Supercharged Salad with Sweet Tahini Dressing is piled high with good-for-you ingredients. An abundant salad recipe featuring mixed greens, roasted vegetables, fluffy quinoa, crispy chickpeas, fresh produce, bold kimchi, creamy avocado, and paired perfectly with a sweet tahini dressing. It’s a nutrient rich and filling vegan salad recipe that takes about 30 minutes to make.
My collection of filling vegan salad recipes continues and I cannot get enough of them. It may just be me, but I love a huge, hearty salad that is packed with wholesome ingredients. It seriously makes me feel so good from the inside out.
Which in turn brought me to the creation of this masterpiece of a salad. I truly didn’t know what to name it, but I thought Vegan Supercharged Salad with Sweet Tahini Dressing was fitting, since after eating this salad you will feel powerful. Powerful in the sense to continue the momentum of eating more nutritious foods to fuel your mind and body.
But enough about the name and lets get into the details of the beautiful supercharged salad. It’s truly over-the-top and is loaded with a combination of ingredients that cannot be compared. Roasted vegetables, fluffy quinoa, crispy chickpeas, fresh produce, bold kimchi, creamy avocado, and are piled high on mixed greens. However, it wouldn’t be complete without my sweet tahini dressing, which is creamy, citrusy, and super sweet!
To put simply, it’s a nourishing and mega satisfying vegan salad. I would consider it the perfect salad recipe when you’re in need of an energy boost, as it is piled high with nutrient rich ingredients and vibrant in color. Plus, it is on the table in about 30 minutes
Why You’ll Love This Salad Recipe
- Full of Flavor & Loaded with Nutrition: Just because this bowl is on a base of greens, doesn’t mean that there is a lack of taste.
- Quick & Easy: This Vegan Supercharged Salad with Sweet Tahini Dressing recipe comes together in about 30 minutes.
- The Perfect Meal at Anytime: This salad can be enjoyed at any point during the year – winter, spring, summer, or fall…you name it!
- Great for Meal Prep: This filling vegan salad recipe stores well in the fridge, making it a great recipe to meal prep for quick dinners throughout the week.
Ingredients
- Organic Chickpeas: Chickpeas are loaded with protein, are a great source of fiber, and adds the perfect amount of crispy texture.
- Organic Sweet Potato: For this recipe I used organic stoke sweet potato, for the pop of color and boost of nutrition. However, any sweet potato will work. I personally leave the skin on, because it adds extra fiber! Just be sure to scrub them well before slicing.
- Organic Zucchini: Adds the perfect amount of brightness, as well as extra nutrients to this vegan salad.
- Organic Carrots: Chopped into matchsticks and can be substitute for baby carrots.
- Organic Cauliflower Florets: Fresh or frozen both work!
- Organic Multi-Color Quinoa: To provide this salad with nutty flavor, along with protein and fiber. You can use any color that you have on hand – white, red, or multi-color quinoa all work for this salad recipe.
- Organic Avocado: Make sure to use a ripe avocado.
- Organic Greens: Any greens work as the bae. I used a combination of spinach, kale, & chard.
- Organic Microgreens: Honestly an essential for every salad topping. It adds extra nutrients and antioxidants to this vegan salad. I used a broccoli, tuscan kale, rocket arugula, and garlic chives mix.
- Organic Radishes: For some freshness and extra nutrients!
- Organic Kimchi: Koren Style if we’re being specific. It adds the perfect bold, spicy flavor that takes this salad to a new level. My favorite brand is Wildbrine!
- Organic Sweet Tahini Dressing: My tahini dressing is creamy, citrusy, and super sweet, and it complements this supercharged salad perfectly. Don’t leave it out!
- Organic Hemp Seeds: A sprinkle of organic hemp seeds adds some extra plant-based protein and Omega-3’s to this salad.
- Organic Avocado Oil: This is my favorite oil to use while baking, because it can withstand high cooking temperatures.
How To Make
- Quinoa. Prepare quinoa as packaged instructions.
- Roasted Vegetables & Chickpeas. Preheat your oven to 400 degrees F. Add the drained chickpeas, sliced sweet potatoes, sliced zucchini, matchsticks carrots, and cauliflower florets, to a baking tray lined with parchment paper. Drizzle with avocado oil and season with sea salt & black pepper. Roast for 20 – 25 minutes, flipping halfway.
- Sweet Tahini Dressing. In a mixing bowl, combine the dressing ingredients and whisk to combine. Then add water a little at a time until a semi-thick, pourable dressing is achieved. Set aside.
- Serve. Place the greens at the bottom of your serving bowl, top with the quinoa, roasted vegetables, fresh vegetables, cubed avocado, kimchi, microgreens, tahini dressing, and hemp seeds. Enjoy!
Tips for Making this Abundant Salad Recipe Perfectly
- Organic Sweet Potato: You can use your favorite type of sweet potato. I personally leave the skin on, because it adds extra fiber! Just be sure to scrub them well before slicing.
- Organic Quinoa: You can use any color that you have on hand – white, red, or multi-color quinoa all work for this abundant salad recipe.
- No Quinoa Option: If you’re wanting to do away with the quinoa, you can certainly use organic cooked cauliflower rice instead.
- Organic Greens: Use what you have on hand for the base of our filling vegan salad recipe. Spinach, kale, arugula, or a combination will all work!
Storing & Reheating
As mentioned above, this abundant salad recipe is perfect for leftovers & meal prep! Just be sure to let the ingredients cool completely before transferring to an air-tight glass container.
Fridge Storage. Transfer salad ingredients to separate air-tight glass containers and refrigerator for up to 4 days. Assemble them when ready to enjoy.
Reheating. To reheat, preheat the oven to 350 degrees F. Transfer the roasted veggies to an oven-safe bowl. Place in the oven for about 15 minutes, until warmed through. To serve, pair with the kale, quinoa, fresh vegetables, seeds, and the tahini dressing.
More Salad Recipes You’ll Love
- Sweet Potato & Chickpea Kale Salad with Honey Mustard Dressing
- Hearty Vegan Kale Salad with Chipotle Pecan Pesto
- Vegan Avocado Kale Caesar Salad with Sweet Potato Fries
- Roasted Vegetable Lentil Salad
Sharing Is Caring!
If you make this recipe, please leave a review & rating below! I love hearing from you and it helps others learn more about the recipe too. Lastly, if you do make this recipe, don’t forget to tag me on Instagram! Be sure to follow along on Pinterest, Instagram, & TikTok for even more deliciousness & wellness tips!
Xoxo.
Christin.
Print
Vegan Supercharged Salad with Sweet Tahini Dressing
- Prep Time: 10
- Cook Time: 20
- Total Time: 30
- Yield: 4 1x
- Category: Main Dish
- Method: Bake
- Cuisine: American
- Diet: Vegan
Description
Vegan Supercharged Salad with Sweet Tahini Dressing is piled high with good-for-you ingredients. An abundant salad recipe featuring mixed greens, roasted vegetables, fluffy quinoa, crispy chickpeas, fresh produce, bold kimchi, creamy avocado, and paired perfectly with a sweet tahini dressing. It’s a nutrient rich and filling vegan salad recipe that takes about 30 minutes to make.
Ingredients
Always opt for organic ingredients.
QUINOA
- ½ cup dry quinoa
ROASTED CHICKPEAS & VEGETABLES
- 1 (15-oz) chickpeas, drained
- 2 sweet potatoes, sliced
- 1 zucchini, sliced
- 4 carrots, cut into sticks
- 1 cup cauliflower florets, fresh or frozen
- Sea salt & black pepper, to taste
- 2 tsp avocado oil
SWEET TAHINI DRESSING
- ¼ cup tahini
- 2 tbsp lemon juice
- 2 tbsp pure maple syrup
- 2 garlic cloves, minced
- Filtered water, to thin
- Sea salt & black pepper, to taste
SALAD
- 5 radishes, thinly sliced
- 1 large avocado, cubed
- ¼ cup hemp seeds
- ¼ cup microgreens
Instructions
- Quinoa. Prepare quinoa as packaged instructions.
- Roasted Vegetables & Chickpeas. Preheat your oven to 400 degrees F. Add the drained chickpeas, sliced sweet potatoes, sliced zucchini, matchsticks carrots, and cauliflower florets, to a baking tray lined with parchment paper. Drizzle with avocado oil and season with sea salt & black pepper. Roast for 20 – 25 minutes, flipping halfway.
- Sweet Tahini Dressing. In a mixing bowl, combine the dressing ingredients and whisk to combine. Then add water a little at a time until a semi-thick, pourable dressing is achieved. Set aside.
- Serve. Place the greens at the bottom of your serving bowl, top with the quinoa, roasted vegetables, fresh vegetables, cubed avocado, kimchi, microgreens, tahini dressing, and hemp seeds. Enjoy!
Notes
Organic Sweet Potato: You can use your favorite type of sweet potato. I personally leave the skin on, because it adds extra fiber! Just be sure to scrub them well before slicing.
Organic Quinoa: You can use any color that you have on hand – white, red, or multi-color quinoa all work for this abundant salad recipe.
No Quinoa Option: If you’re wanting to do away with the quinoa, you can certainly use organic cooked cauliflower rice instead.
Organic Greens: Use what you have on hand for the base of our filling vegan salad recipe. Spinach, kale, arugula, or a combination will all work!
Storing & Reheating: Transfer salad ingredients to separate air-tight glass containers and refrigerator for up to 4 days. To reheat, preheat the oven to 350 degrees F. Transfer the roasted veggies to an oven-safe bowl. Place in the oven for about 15 minutes, until warmed through. To serve, pair with the kale, quinoa, fresh vegetables, seeds, and the tahini dressing.
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