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2 People

INGREDIENTS

  • 1 sweet potato
  • 0.5 cup sprouted quinoa
  • 1 15oz jar of chickpeas
  • Seeds from 1/2 a pomegranate
  • 1 sliced avocado
  • 0.25 cup of dill
  • 0.25 cup of parsley
  • 2 tablespoons raw pumpkin seeds

    • MAPLE TAHINI BALSAMIC VINAIGRETTE

  • 0.25 cup balsamic vinegar
  • 1 tbs Dijon mustard
  • 2 tbs tahini
  • 1 tbs maple syrup
  • 0.5 cup olive oil
  • Whisk together all ingredients except olive oi
  • Add in olive oil last and gradually while whisking to emulsify

INSTRUCTIONS

  • Preheat oven to 400°
  • Peel and cube your sweet potato
  • Toss with 1 tbs of olive oil
  • On a parchment lined baking sheet, roast at 400° for 30 minutes
  • In a saucepan, bring 1/2 cup of quinoa and 3/4 cup of water to a boil and then simmer until puffed (this ratio keeps it a little al dente, but if you want it soft and fluffy use 1/2 cup quinoa:1 cup water)
  • Drain and rinse your chickpeas and rub them dry between two paper towels
  • Add 2 tbs olive oil to a cast iron pan over high-medium heat
  • When hot, add chickpeas and pan fry for 5 minutes until crispy, tossing as you go (use a screen to protect from flying chickpeas)
  • Finish chickpeas with garlic salt 
  • Arrange your salad and garnish with raw pumpkin seeds 
  • Dress with: MAPLE TAHINI BALSAMIC VINAIGRETTE 
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