Usually when you hear the word salad you think lunch or a light dinner, but that doesn’t have to be the case! This power salad is filling + it packs some serious heat [nutrients, that is ; )]. This is a complete meal featuring greens, veggies, carbs, fat + protein. YEP, a vegan salad with a TON of protein.
++ if you weren’t convinced yet, the dressing for this power salad is the perfect way to bring leftover veggies *back to life*, so you just might wan’t to make a lil’ extra. ; )
*makes 3-4 servings
*for the dressing
2 tbsp Tahini
1 tbsp Agave [or honey]
1 tbsp Apple Cider Vinegar
1 tsp Olive Oil
1/4 tsp Salt
*for the salad
1 cup Lentils [uncooked]
1 can Chickpeas [rinsed + drained]
3 small Sweet Potatoes
1 pint Cherry Tomatoes
6 cups Mixed Greens [I used Kale + Spinach, use any you like!]
1 Bell Pepper
1 tbsp Olive Oil
1/4 tsp Salt
1] Preheat the oven to 350 degrees, line a baking sheet with parchment, + cube the sweet pots.
2] Spread the sweet potato cubes + the chickpeas on the baking sheet, drizzle on 1 tbsp EVOO + sprinkle on the salt. Give the sweet pots + chickpeas a quick stir to ensure they are seasoned + pop them in the oven. Bake at 350 for 20-25 minutes or until the sweet potatoes are soft.
3] Measure out + cook the lentils according to the package directions. Once they’re finished cooking, set them aside to let them cool.
4] Combine all ingredients for the dressing into a small bowl + whisk throughly. The dressing will have a thick consistency, great if you want more of a *sauce*. But if you prefer a dressing with a thinner consistency [highly recommend this option ; )], add 1 tsp of water at a time, whisk + repeat until desired consistency.
6] Wash + prep your greens to removing any stems. Chop or tear your greens into smaller, bite sized pieces + layer the mixed greens into the bottom of a bowl.
7] Top the mixed greens with the veggies, lentils + chickpeas, drizzle on your dressing, + EAT UP! ; )
PIN + SAVE FOR LATER!