Greens are also your BFF’s (best fiber friends)! Enjoy this combo of greens with a medley of roasted sweet potato, cabbage, carrots, chickpeas and many other BFF’s! Your stomach will fall in love with you!
1 large can organic chickpeas, rinsed & drained (or make DIY dried chickpeas from scratch)
1/4 red onion, finely diced
1/3 cup dried cranberries
1/4 cup pumpkin and/or sunflower seeds
2 tablespoons sesame seeds
Dressing.
1/4 cup tahini
3 tablespoons water
2 tablespoons extra virgin olive oil
2 tablespoons maple syrup
Juice of 1 lemon
1/4 teaspoon cinnamon
Pinch turmeric
1/2 teaspoon Himalayan pink salt, to taste
Garnish.
1 teaspoon sesame seeds
A splash of love
Sweet Potatoes.
1
Preheat oven to 425 F/220 C degrees. Line baking sheet with parchment. In a large bowl mix diced sweet potatoes with coconut oil, cinnamon, ginger, salt and pepper. Bake 25-30 minutes 25 Minutes until potato edges start to crisp. Allow to cool.
Salad.
2
Place kale, cabbage, avocado in a large bowl. Add lemon zest and juice of 1 lemon, olive oil. Massage mixture with your hands until coated. Allow flavours to meld together for 20 minutes 20 Minutes . Add remaining ingredients and gently combine. Add cooled sweet potatoes.
Dressing.
3
Place ingredients into a mason jar and shake well to combine.
4
Drizzle dressing over your sweet potatoes and serve.
{GF/DF/V}
Ingredients
2 sweet potatoes, diced
1 tablespoon coconut oil, melted
1 teaspoon cinnamon
½ teaspoon dried ginger
1 teaspoon Himalayan sea salt
1/4 teaspoon freshly ground black pepper
1 large kale, shredded, stems removed and chopped
1 cup red cabbage, finely shredded
1 avocado, cubed
¼ tsp lemon zest
1 lemon, juiced
1 tablespoon extra virgin olive oil
½ cup carrots, diced
1 large can organic chickpeas, rinsed & drained (or make DIY dried chickpeas from scratch)
1/4 red onion, finely diced
1/3 cup dried cranberries
1/4 cup pumpkin and/or sunflower seeds
2 tablespoons sesame seeds
Dressing.
1/4 cup tahini
3 tablespoons water
2 tablespoons extra virgin olive oil
2 tablespoons maple syrup
Juice of 1 lemon
1/4 teaspoon cinnamon
Pinch turmeric
1/2 teaspoon Himalayan pink salt, to taste
Garnish.
1 teaspoon sesame seeds
A splash of love
Directions
Sweet Potatoes.
1
Preheat oven to 425 F/220 C degrees. Line baking sheet with parchment. In a large bowl mix diced sweet potatoes with coconut oil, cinnamon, ginger, salt and pepper. Bake 25-30 minutes 25 Minutes until potato edges start to crisp. Allow to cool.
Salad.
2
Place kale, cabbage, avocado in a large bowl. Add lemon zest and juice of 1 lemon, olive oil. Massage mixture with your hands until coated. Allow flavours to meld together for 20 minutes 20 Minutes . Add remaining ingredients and gently combine. Add cooled sweet potatoes.
Dressing.
3
Place ingredients into a mason jar and shake well to combine.
4
Drizzle dressing over your sweet potatoes and serve.
Notes
Smooth Move Kale & Cinnamon Roasted Sweet Potato Salad.
AuthorJackie DeKnockCategoryBody, GOURMET WELLNESS