This salad is packed with superfoods, fibre and healthy fats keeping you satisfied and full of energy! A huge thanks to Gené Schesser for creating this recipe.
Ingredients (For the veggies/salad):
- ½ a large sweet potato: Chopped into small cubes
- 1 can washed and drained chickpeas
- 1 cup chopped kale
- ½ an avocado: Thinly sliced
- 2 tsp sweet paprika
- 2 tsp red chilli powder
- 2 tsp garlic powder
- 1 tsp onion powder
- 2 tbsp olive oil
- Salt & pepper to taste
- 1 tbsp lemon juice
- ¼ cup cooked and cooled quinoa
Ingredients (For the sea moss & tahini dressing):
- ¼ cup parsley leaves
- 2 tbsp lemon juice
- ¼ cup tahini
- ¼ cup olive oil
- ½ an avocado
- 2 tbsp olive oil mayonnaise
- 2 heaped tbsp Blue Wizard Sea Moss Gel
- 1 garlic clove
- 2 tbsp hemp seeds
- 3 – 4 tsp water
Method:
- Preheat your oven to 180 degrees Celsius and line a baking tray with baking paper. Set aside.
- In a medium-sized bowl, add the chickpeas, chopped sweet potato, sweet paprika, chilli powder, one tablespoon of olive oil, garlic powder, onion powder, and salt and pepper. Thoroughly mix until everything is coated evenly and pop into the baking tray. Bake for 25 – 30 minutes, mixing halfway to ensure the chickpeas are crunchy and evenly cooked.
- In a large bowl, add the chopped kale, lemon juice and remaining olive oil. Thoroughly massage the kale with your hands until it turns a darker, more vibrant green. Add in your cooked quinoa and mix to combine.
- While the sweet potato and chickpeas are baking, using a high-speed blender, add all the ingredients for the sea moss and tahini dressing. Blend until smooth and well combined.
- Once the sweet potato and chickpeas are done, add them to the kale and quinoa bowl along with half of the dressing. Mix to combine.
- Serve the salad and top with sliced avocado and the remaining dressing. Dig in and enjoy!
