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Rub the squash slices with a bit of olive oil, put in a cookie sheet, sprinkle with a few pinches of cumin and cinnamon. Bake in a 450F oven for about 20-25 mins, or until cooked.
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Prepare the dressing in a mason jar, simply mix and shake. Set aside
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While the squash is cooking, sauté the cauliflower florets in a large pan over medium heat, with a bit of olive oil and some paprika powder. 5 minutes should be enough, you want them to be roasted a bit but still crunchy. Transfer to a plate and keep warm.
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While the cauliflower cooks, start preparing the plates, distribute a handful of lettuce in each plate, add some pickled beets, some sauerkraut and the sliced sweet pepper (about 1/4 each), sprouts and carrots.
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In the same pan, sauté the beans and garlic for a few minutes, or until the garlic starts to roast, then add a few squeezes of fresh lemon juice, add a few pinches of sea salt, mix, scrape off the bits at the bottom, and transfer in a plate, keep warm.
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Still in the same pan, still over medium heat, add a bit of olive oil along with the cashews and sunflower seeds. Sauté for 3-5 minutes, stirring often, until it starts to roast a bit. Add a generous drizzle of maple syrup, and mix. Remove from heat.
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Add the cooked items to the salad bowls, and drizzle the raw veggies with tahini dressing.
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Enjoy!