Meal salads are the way to go for a light yet filling lunch, especially during the summer. This roasted green bean and cauliflower salad is sure to satisfy you!

Ingredients

3 cups baby spinach
2 cups green beans
2 cups cauliflower florets
1/4 cup toasted almond slivers
1 Tbsp hemp oil
1 tsp smoked paprika
Salt and pepper, to taste

Maple tahini dressing
2 Tbsp sugar-free maple syrup
1 Tbsp tahini
1 Tbsp hemp oil
2 tsp lemon juice
Salt and pepper, to taste

Yields: 4 servings
Per serving*:
Calories: 150
Net carbs: 4
Protein (grams): 4
Fat (grams): 13

Prep time: 10 min
Cook time: 30 min
Total time: 50 min

* Net carbs and other nutritional information may vary based on brand used

Directions

Preheat oven to 350F.

In a large bowl, toss the green beans and cauliflower florets in hemp oil, smoked paprika, salt and pepper.

Transfer to a parchment-lined baking sheet and bake 30 min.

Once the vegetables are roasted, remove from the oven and allow to cool 15 min.

While the green beans and cauliflower cool, prepare the dressing. In a small bowl, whisk together the maple tahini dressing ingredients.

When the roasted vegetables are cooled, drizzle with the dressing and toss.

To serve, divide the baby spinach between the serving bowls. Top with the roasted vegetables and spinkle with toasted almonds.