This recipe has been a long time coming. I know I promised it almost three weeks ago, but life happens and recipes don’t get written down. Finally it feels like spring is here (only a month and a half later than I thought it would) and I’m motivated enough to write after work, so I’m getting this recipe out to you all!
I don’t know about you all, but by the time February rolls around I’m itching for fresh vegetables. Yes, I’m the first person to admit that root vegetables are wonderful, but there’s only so many beets and potatoes a girl can eat without going crazy. Little by little the farm stands are starting to pop up again now that the days are getting warmer.
This recipe does a pretty good job of hiding the fact that summer isn’t here yet. It’s hearty and warm, but also packed with veggies. It travels easily and doesn’t make you spiral into a food coma 20 minutes afterwards. For me, it helped me
Until your farmers market starts up and you can get your fix of fresh veggies here is a recipe that will help you get through the lingering winter blues.
Here’s what you’ll need:
For the sesame ginger dressing:
2 cloves garlic
2″ ginger
2 tbsp tahini
1 lemon, juiced
1 tbsp soy sauce
1 tbsp honey
1 tbsp sesame oil
Salt and pepper to taste
Roasted Chickpeas
1 15 oz can chickpeas or 2 cups, presoaked and cooked dried chickpeas
2 tablespoons olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Maple Cayenne Roasted Sweet Potatoes:
2 medium sized sweet potatoes, sliced into 1/2″ pieces
2 tablespoons olive oil
1 tablespoon maple syrup
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper
Greens Salad:
1/2 cup greens – I used baby kale
2 teaspoons apple cider vinegar
1 teaspoon olive oil
1/4 tsp salt
Pepper to taste
Also grab:
Cooked Brown Rice
Avocado, sliced thinly
For the dressing:
Combine all ingredients in blender. Blend until thoroughly mixed 2-3 minutes. Taste and add salt and pepper. Adjust other items as necessary until the flavor you want is achieved.
For the roasted chickpeas:
Preheat oven to 450 F. Toss chickpeas with olive oil, salt, and pepper.
Place on lined sheet tray and roast for 30-45 minutes until the chickpeas are a deep golden brown. Remove from the oven and let cool.
For the maple cayenne roasted sweet potatoes:
Combine olive oil, maple syrup, salt, pepper, and cayenne in a medium bowl. Whisk ingredients until smooth. Add in sliced sweet potatoes and toss to coat with maple cayenne mixture. Roast for 20 minutes and flip. Continue to cook an additional 10-20 minutes until the edges begin to brown and caramelize. Remove from the oven and let cool slightly
Greens Salad:
Combine greens, vinegar, oil, salt, and pepper.
To make the bowl:
In the bottom of the bowl, place warm brown rice. Add the greens, chickpeas, sweet potatoes, and avocado. Top with sesame-ginger dressing.