Southern Roots Bowl Recipe
shredded hearty greens tossed w/ creole mustard vinaigrette. topped w/ quinoa, radish, carrot, roasted sweet potato & beets, pickled onions, dried cherries, candied pecans & black-eyed peas [vgn, gf]
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Ingredients
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Salad Ingredients
Method
Preparation
- 1
- 2
Roast the Vegetables
Preheat the oven to 400°F (200°C). Toss diced sweet potatoes and beets with olive oil, salt, and pepper. Spread them on a baking sheet and roast for 25-30 minutes until tender and slightly caramelized.
- 3
Prepare the Creole Mustard Vinaigrette
In a small bowl, whisk together 3 tablespoons of creole mustard, 3 tablespoons of apple cider vinegar, 6 tablespoons of olive oil, salt, and pepper to taste.
- 4
Assemble the Bowl
In a large bowl, toss the shredded greens with the creole mustard vinaigrette until well coated. Divide the dressed greens into serving bowls and top with quinoa, radish, carrot, roasted sweet potato, beets, pickled onions, dried cherries, candied pecans, and black-eyed peas.
- 5
Serve
Serve immediately and enjoy your Southern Roots Bowl.