Wow, it has been a long long time! Sorry about that, life got busy blah blah blah. Anyways i’m back and i’m excited to share some new yummy recipes as well as some new info i’ve learned over the past few months at school.
For the past few weeks things have been extremely busy and when times are busy my creativity in the kitchen definitely goes down. I’ve been making lots of big bowls like this creamy sweet potato, chickpea quinoa salad. This salad is super easy to make and is the perfect combo of comfort and healthy.
1 1/2 cup dried quinoa- cooked up in 3 cups of water or broth
1 small red onion diced
2 large sweet potatoes or yams diced and roasted in coconut oil
optional: diced peppers
1 bunch of parsley chopped
1 can of chickpeas drained and rinsed.
Add everything together in a giant bow.
1/4 cup tahini
1/4 cup fresh lemon juice
2 tablespoons miso paste (I use the darker)
1/4 cup water
1 tablespoon maple syrup
1 large clove of garlic minced
Mix everything up until its nice and creamy. Add dressing to the salad and you’re good to go. I love to chop up some avocado to sprinkle over the salad as well but that’s totally optional. I love to make this dish for potlucks or as a make ahead salad to have in the fridge for the week, it only gets better with time 🙂 Hope you enjoy!
Like I said before i’d like to get back to more frequent posting so I will be chatting with you all again soon 🙂