During the cooler months, I always continue to eat salads as leafy greens are in season and I believe nature has given us an abundance of them for a reason (to keep us well through the sneezing season). However, I always warm them up by adding cooked vegetables, nuts, seeds and, most importantly, warming aromatic herbs and spices.
Serves: 4–6
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Dressing
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Servings
Prep time
Cook time
Recipe
Ingredients
- 2 tbsp ghee, butter or coconut oil
- 1 tbsp sweetener (maple syrup, honey or rice-malt syrup)
- 1 tsp ground cinnamon
- Good pinch sea salt & ground pepper, to taste
- 1 large sweet potato, diced into approx. 1½cm chunks (you can peel it or leave skin on)
- ½ cup raw almonds
- 1 clove garlic, unpeeled
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- 100g leafy greens such as watercress, rocket, baby spinach
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- Chickpeas
- 1 tbsp ghee, butter or coconut oil
- 425g can chickpeas, drained & rinsed (or approx. 1 cup cooked chickpeas)
- ½ tsp ground cinnamon
- ½ tsp ground cumin
- ¼ tsp ground turmeric
- Good pinch sea salt, to taste
- Zest & juice ½ lemon
Method
- Preheat oven to 180°C.
- In small pot, combine ghee, sweetener, cinnamon and seasoning over low heat unit fat has melted and ingredients are combined.
- Place sweet potato, almonds and the whole garlic clove in baking dish and pour over above mixture, tossing to coat sweet potato and almonds well. Arrange in a single layer and bake for 20–30 mins until sweet potato is just cooked through.
- Now prepare chickpeas. Without rinsing mall pot, add ghee and heat gently to melt. Add chickpeas, spices and seasoning and stir over low heat until you can start to smell spices (just a few mins).
- Remove from heat and stir in juice and zest. Set aside.
- Place leafy greens in serving bowl or on plate.
- Once the potato is cooked, remove from oven and allow to cool.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
