Supergreens Harvest Salad
Yield: 2 servings
Ingredients:
2 medium beets, chopped
1 medium sweet potato, peeled and chopped
1 can chickpeas (garbanzo beans), rinsed and drained
Half small red onion, chopped
4 Tbsp. extra-virgin olive oil
2 tsp. garlic powder
2 Tbsp. dried rosemary
1 tsp. sea salt
2 cups kale, chopped
½ cup parsley, chopped
1 avocado, sliced
Topping: Mixture of seeds - hemp, pumpkin and sunflower seeds
Instructions:
Preheat oven to 350F.
Place beets, potato, chickpeas and onion into a large mixing bowl. Drizzle with the olive oil and sprinkle with the garlic powder, dried rosemary and sea salt.
Spread ingredients evenly over a sheet pan.
Bake beets, potato, chickpeas and onions for 35 minutes. All veggies will be fork tender when cooked. If they are not fork tender, bake for longer.
Meanwhile, chop up curly kale and massage with your hands. Add a touch of olive oil to massage if you wish. Chop parsley.
Divide the kale and parsley into two bowls. Top with roasted veggies.
Top with avocado and your favorite seeds - hemp, pumpkin and sunflower for a nutrient-dense boost and added crunch! Top with a dressing of your choice.