Tahini and Turmeric dressing is the perfect warm dressing to match up with root vegetables and seared salmon. Mixed with sea salt, lemon juice, and a sprinkle of cayenne pepper, this dressing is both savory and spicey. Every now and then I will get a craving for a warm salad drizzled in this dressing.

An added benefit: Turmeric is a great anti-inflammatory! Pairing it with organic leafy greens and wild salmon makes this bowl healthy and delicious.

Tahini & Turmeric Dressing Recipe: 

1/2 Cup Tahini Paste
1-2 Tablespoons of Turmeric
1-2 Lemons (Juiced)
2 Garlic Cloves (Minced)
2-3 Tablespoons of Water
1/2 Teaspoon of Sea Salt
Freshly Cracked Peppercorn
Cayenne Pepper

Earth Bowl Ingredients: 

Sweet Potato
Chickpeas
Spinach
Kale
Carrots
Red Onion
Broccoli
Lemon Juice
Cayenne Pepper
Turmeric
Sea Salt
Cracked Peppercorn
Avocado
Quinoa
Vegetable Broth
Salmon
Olive Oil

Instructions for Tahini & Turmeric Dressing: 

1: Mix Tahini paste, juice of lemon, minced garlic cloves, water, sea salt, peppercorns, and cayenne pepper. Whisk. Add additional water if dressing needs thinning.

Instructions for Earth Bowl:

1: Preheat oven to 425 Degrees. Dice sweet potato, and place on a baking sheet. Drizzle with olive oil, sea salt, and fresh cracked pepper. Roast.

2: Rinse and Drain a can of chickpeas. Toss with olive oil, sea salt, fresh cracked pepper, cayenne pepper, turmeric. Roast alongside sweet potatoes at 425 for approximately 20 minutes (or until toasted).

3: On the stove top, cook quinoa in vegetable broth over medium heat.

4: Wash and chop broccoli, kale, spinach, red onion, carrots, and avocado.

5: For salmon, sprinkle with olive oil, salt, and pepper. On stove top over medium-high heat, sear off wild salmon.

6: Assemble, Quinoa, vegetables on top, turmeric and tahini dressing, and wild salmon.

Enjoy!