Vegetarian Kosmic Karma Recipe

Roast sweet potato

Preheat the oven to 425°F (220°C). Toss the 2 cups diced sweet potato with 1 tbs olive oil, 1/2 tsp smoked paprika, 1/2 tsp ground cumin, 1/2 tsp salt, and 1/4 tsp black pepper on a rimmed baking sheet in a single layer. Roast for 20-25 minutes, turning once halfway through, until tender and edges are caramelized. Remove and let cool slightly.

Cook quinoa (if not pre-cooked)

If your quinoa is not already cooked: rinse 1/2 cup dry quinoa under cold water, combine with 1 cup water in a small pot, bring to a boil, reduce to simmer, cover and cook 12-15 minutes until water is absorbed. Fluff with a fork and let cool to room temperature to keep the salad from wilting greens. Use 1 cup cooked quinoa in the salad.

If using canned chickpeas: drain and rinse well and optionally pat dry. To warm and add flavor, heat a small skillet over medium heat, add chickpeas, a pinch of salt and a drizzle of olive oil and sauté 3-4 minutes until slightly golden. Set aside to cool slightly.

In a medium bowl or jar combine 4 tbs extra-virgin olive oil, 2 tbs tahini, 3 tbs fresh lemon juice, 1 tbs maple syrup, 1 tsp soy sauce, 1 tbs rice wine vinegar, 1 tsp freshly grated ginger, 1 minced garlic clove, 1 tsp sea salt, 1 tsp black pepper and 1/4 tsp red pepper flakes (optional). Whisk vigorously or shake in a sealed jar until smooth and creamy. If the dressing is too thick, add 1–2 tbs water to reach a pourable consistency. Taste and adjust acidity or sweetness (more lemon or maple) and seasoning as needed.

In a large bowl, combine 6 cups mixed salad greens, 1 cup cooked quinoa, 1 cup chickpeas, 1 cup roasted sweet potato, 1 cup thinly sliced red bell pepper, 1 cup shredded purple cabbage, 1 cup diced avocado, and 3 tbs sliced green onions. Toss gently to distribute ingredients without mashing the avocado.

Pour about half the Kosmic Karma dressing over the salad and toss gently. Add more dressing to taste — you will likely use 3–4 tbs (or more if you like it saucy).

Plate the salad and finish with 1 tbs toasted pumpkin seeds and 1 cup crumbled feta or vegan feta sprinkled across the top for texture and tang. Serve immediately so the greens remain crisp. Leftover dressing can be stored in the refrigerator for up to 5 days.