Warm Sweet Potato and Chickpea Salad with Tahini Goddess Dressing
This has completely been a weird Friday for me. I woke up and then it felt like it has flown by.I mean, I wanted to start the weekend, but not all weird! Maybe there's a full moon somewhere, right? Nah,I think I have had a little of a rough week. Once I hit Thursday it seems like I hit the wall. On top of having my day job, I also have to plan meals and prepare them for when we are on the road or when Ryan is on the road. I am trying to come to terms that I am not a great meal planner for JUST the 2 of us. I have to get on the bandwagon, becasue as soon as kids start coming into the picture, I am going to HAVE to be better at planning. Don't get me wrong. Somedays I know what I am going to make ahead of time, but on other days I seem to hit a wall or I just don't have the strength.
I have to admit that the past few weeks my fellow foodies have been an inspiration to me. I read a post and see pictures and realize I have all the ingredients. Even though I am very much the person that can look in my pantry and fridge and winf something, sometimes it's not there. Sometimes, I find that after working out 5-6 times a week does not make me want to cook but it makes me want just a salad and some legumes tossed on it with some bread on the side. Simplicity is good, right? I tend to complicate it for myself, setting my own standards when I come into the kitchen.
Ryan does not expect anything gourmet, but I set my own standards and feel disappointed if I do not meet that.I am my worst nightmare sometimes, even though I like pleasing and I wait for Ryan's reaction. Anyway, I made a recipe that was super simple yet filling and very gourmet. Thanks to the ladies at Smitten Kitchen and Oh She Glows, I tried a new combination of flavors. Even though these two recipes focused on warm squash, I decided to use sweet potatoes since I was not able to make it to the market that week.
Since I have reduced the intake of red or white potatoes in our weekly meals, I have focused on sweet potatoes due to their being low on the glycemic chart. When I feel the need to enjoy some comfort food, sweet potatoes tend to be the go-to healthy carb for me. The dressing for this warm salad is so creamy and very different than any dressing one could enjoy. Throw out ranch, ceasar or blue cheese dressing and bring IN Tahini Goddess Dressing. I did not use the listed dressing from wither website but since I had made my own from a wonderful cookbook I found at the library, I had some already prepared and ready to pour on my warm salad. YUM!
I know I chatted with some people about their dislike for the flavor or consitency of the chickpea. Some people can manage eating it ONLY in hummus and others none at all. It all depends. I find that the bean can be grainy if you use from a can, but if you cook it on your own the bean can have a softer texture. Try it sometime.
What is your FAVORITE way to eat chickpeas?
NExt week I will be featuring another recipe using chickpeas that took the flavor to another stage! Can't wait! Meanwhile, enjoy this side dish as a main meal with a green salad or for the upcoming holidays. Such a delicious dish!
Warm Sweet Potato and Chickpea Salad
1 large sweet potato, peeled and chopped in 1 inch pieces
1 medium garlic clove, minced
2 Tablespoons coconut oil
1/2 teaspoon cayenne pepper
1/2 teaspoon white pepper
2-3 pinches sea salt
One 15-ounce can chickpeas, drained and rinsed (1 1/2 cups)
1/4 of a medium red onion, finely chopped
1/4 cup coarsely chopped fresh parsley
Preheat the oven to 425°F. In a large bowl, combine the sweet potato, garlic, peppers, coconut oil, and salt. Toss the potato pieces until evenly coated. Roast them on a baking sheet for 20-25 minutes, or until soft. Remove from the oven and cool. Meanwhile, make the tahini dressing.
Tahini Goddess Dressing
slightly adapted from the book jam it, pickle it, cure it
makes 1 cup (perfect for regular salads)
2 cloves garlic, minced
1 teaspoon kosher salt
1/2 cup raw tahini
4 teaspoons tamari or soy sauce
2 Tablespoons apple cider vinegar
2 teaspoons agave nectar
1/3 cup water
2 Tablespoons chopped parlsey
Place all ingredients, except the parlsey, in a small bowl and using an immersion blender or food processor, blend ingredients well until smooth. Add the parlsey at the end and mix well.
In a medium bowl, mix the roasted potatoes, chickpeas, red onions, parsley and 1/3 cup dressing. Combine ingredients well and serve. Eat with a green salad or by it own. Enjoy!