Prep Time: 5 Minutes Cook Time: 20 Minutes Total Time : 25 Minutes Serves: 1-2
FOR THE SALAD
A base of mixed greens
1 handful of roasted chickpeas, bake 1 can of rinsed chickpeas with olive oil on a baking sheet at 400° F for 20 min.
1/2 cup cooked quinoa, refer to package directions
1/4 cup red cabbage sauerkraut
1 tbsp sunflower seeds
1 tbsp hemp seeds
1 serving roasted butternut squash
Drizzle dressing over top.
FOR THE DRESSING
1/4 cup tahini
1 tbsp tamari
1/2 a lemon, juiced
1/2 tsp dijon mustard
1/4 cup filtered water
1 tsp garlic powder
salt and pepper to taste
Put all ingredients into a mason jar, cover with lid, and shake to mix. Makes enough dressing for 3-4 servings.
Did you make this recipe? I'd love to see!
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