Wild Rice Sweet Potato And Chickpea Harvest Salad
One of the best things to do to keep your healthy eating habits alive is mixing things up. Having variety in your diet is so important for helping you stay away from boredom and keeping things exciting. This contributes to consistency which leads to you reaching your goals.
This is especially important for salads which can typically be boring. I love jazzing things up with roasted veggies, different toppings and unique dressings. This is one of my favorites for fall and winter. It’s warm, cozy and it is delicious and nourishing too.
What you need:
(Serves 2)
4 cups chopped kale
1 cup pre cooked wild rice
1/4 cup dried cranberries
2 tbsp hempseed
1/2 an avocado diced
1 large sweet potato diced
1 15 oz can garbanzo beans drained and rinsed
1/2 tsp garlic powder
1 tsp smoked paprika
2 tbsp avocado oil
A few pinches of salt
For the dressing:
4 tbsp tahini
2 lemons juiced
Fresh ground black pepper to taste
1/2 tsp garlic powder
2 tbsp nutritional yeast
1 tbsp coconut aminos (may sub for a pinch of salt)
1-2 tbsp water to thin
Directions: preheat your oven to 420. Line a baking sheet with parchment paper. Add the sweet potato on one side of the baking sheet and the garbanzo beans on the other side. Sprinkle the salt, smoked paprika, garlic powder and avocado oil evenly over the potatoes and beans. Toss each and bake for 25 minutes. Meanwhile add the kale to the bowl and massage with your hands for about a minute. Add the remaining salad ingredients. Then in a jar whisk together the dressing ingredients, adding more water as needed to thin. Remove the potatoes and beans from the oven and toss onto the salad. Add the dressing on top. Toss and enjoy.