Tahini & Turmeric Earth Bowl

Seared Salmon over Vegetables with Tahini and Turmeric Dressing

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! 

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