Super Food Salad Recipe
Spinach & Arugula, Quinoa, Avocado, Crispy Chickpeas, Carrots, Red Bell Pepper, Mashed Purple Sweet Potatoes, Papaya Lime Dressing
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Ingredients
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Salad Base
Dressing
Method
Salad Preparation
- 1
- 2
Prepare the Chickpeas
Preheat the oven to 400°F (200°C). Drain and rinse 1 can of chickpeas. Pat them dry with a towel. Toss with olive oil, salt, and pepper. Spread them on a baking sheet and roast for 25-30 minutes until crispy.
- 3
Cook the Purple Sweet Potatoes
Boil 2 medium purple sweet potatoes in salted water. Cook until tender, about 20-25 minutes. Drain, cool slightly, peel, and mash with a fork. Set aside.
- 4
Prepare the Vegetables
Wash and chop 2 cups of spinach and 2 cups of arugula. Grate 1 cup of carrots and dice 1 medium red bell pepper.
Dressing Preparation
- 5
Make the Dressing
In a blender, combine the flesh of 1 medium papaya, 3 tablespoons of lime juice, 2 tablespoons of olive oil, 1 tablespoon of honey, 1 teaspoon of salt, and 1 teaspoon of black pepper. Blend until smooth and creamy.
Assembly
- 6
Combine the Ingredients
In a large bowl, mix the spinach, arugula, cooked quinoa, grated carrots, diced red bell pepper, and mashed purple sweet potatoes.
- 7
Add Crispy Chickpeas
Top the salad with the crispy chickpeas.
- 8
Dress the Salad
Drizzle the papaya lime dressing over the salad and toss gently to combine.
