IT'S NOT TOO LATE- BUY A LIVING WITH IVEY GIFTCARD FOR EVERYONE YOU ADORE NOW
IT'S NOT TOO LATE- BUY A LIVING WITH IVEY FOR EVERYONE GIFTCARD YOU ADORE NOW
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INGREDIENTS

  • 1 zucchini
  • 1 sweet potato
  • 1 eggplant
  • 1 shallot
  • 3 tablespoons avocado oil
  • Salt & Pepper to taste
  • 1 15oz jar of chickpeas
  • 2 tablespoons olive oil
  • 0.12 teaspoon garlic sal
  • 1 box of baby kale (or arugula)

    • Tahini Balsamic Drizzle

  • 0.25 cup balsamic vinegar
  • 2 tablespoons tahini
  • 1 teaspoon maple syrup
  • 1 grated garlic clove
  • 0.5 cup extra virgin olive oil

INSTRUCTIONS

  • Preheat oven to 400
  • Peel your sweet potato
  • Cube sweet potato, eggplant and zucchini
  • Thinly slice shallot
  • On a parchment lined baking sheet, toss cubes vegetables with 3 tablespoons of avocado oil and 4 turns of a pepper and salt grinder
  • Roast for 20 minutes, or until tender and browned
  • While roasting, drain chickpeas in a colander and roll between paper towels to dry thoroughly
  • In a cast iron skillet over medium-high heat, add 2 tablespoons olive oil and drained chickpeas and toss to coat
  • Cook for 10 minutes, or until crispy, flipping every few minutes as they crisp
  • Sprinkle with garlic salt and let crisp for another minute
  • Transfer to a mesh colander (keeps them crispy while your arrange dish)
  • Whisk together your dressing
  • Arrange baby greens and drizzle with tahini balsamic
  • Add roasted vegetables and chickpeas
  • Garnish with fresh parsley
Filed in: Salads, Sides
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