Green Salad with Artichokes and Roasted Sweet Potatoes
Salads • Author's
Description
This recipe was shared with us by nutritionist and author of healthy menu options at a local café, Emily Johnson.
Ingredients
- Sweet Potato 5 oz
- Artichokes in Oil 5 oz
- Romaine lettuce 5 oz
- Marinated cherries 5 oz
- Toasted Sesame 0 oz
- Black sesame seeds 0 oz
- Chickpea 0 oz
- Tahini 0 oz
- Frozen green bean pods 0 oz
- Vegetable Oil 0 fl oz
- Salt to taste
- Olive Oil 0 fl oz
- Soy Sauce 0 fl oz
Step-by-Step Guide
Step 1
Make the hummus. For this, you need to cook the chickpeas, which have been soaked in water beforehand, until tender, and thaw the green peas.
Step 2
Next, blend the chickpeas, tahini, peas, and vegetable oil in a blender. Add a little salt and mix well. If the mixture is too thick, you can add a small amount of the water used to cook the chickpeas.
Step 3
Prepare the vegetables and herbs. Wash the sweet potato, wrap it in foil, and bake for 55–60 minutes at 375°F.
Step 4
Meanwhile, cut the cherry tomatoes into quarters, take the artichokes out of the oil and chop them roughly, and tear the romaine lettuce by hand.
Step 5
Cut the cooked warm sweet potato into small cubes and mash it with a fork.
Step 6
Prepare the dressing. To do this, mix olive oil and soy sauce. Combine the tomatoes, artichokes, and salad in a bowl and drizzle with the dressing.
Step 7
Place the sweet potato dumplings in a bowl alongside the hummus dumplings, sprinkle with white and black sesame seeds, and serve.
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