Showstopper: Roasted Kale Salad

Ingredients

• 2 large carrots, peeled and sliced

• 1 red bell pepper, sliced 

• 1 red onion, diced 

• 1 beet, diced

• 2 tsp dried seasoning

• 1 tsp red pepper flakes 

• 1 cup quinoa, cooked

• 1 package sliced mushrooms

• 2 Tbsp tamari 

• 1 bundle kale

Dressing

• 1/3 cup tahini

• 2 tsp finely minced garlic

• 1 medium lemon juiced 

• 1 tbsp maple syrup (or to taste)      

• Water to thin

Instructions

1. Preheat your oven to 375 degrees F and line two small baking sheets with parchment paper.

2. To one baking sheet, add the chopped carrots, bell pepper, onion, and beet. Toss the vegetables with oil, Italian herbs, red pepper flakes, salt, and pepper

3. To the second baking sheet, add the cooked, cooled quinoa and sliced mushrooms. Toss with  oil and tamari. Roast the veggies and quinoa for 20 minutes or until the vegetables are tender and golden brown and the quinoa is crispy. Toss as needed to ensure even cooking.

4. To your serving bowl add chopped kale and a few tablespoons of oil and massage for 1-2 minutes to combine and slightly tenderize the kale

5. Add the roasted veggies, mushrooms and quinoa on top of kale and serve