Sweet Potato, Red Pepper and Crispy Chickpea Salad
INGREDIENTS
- Red Pepper
- Kale or Spring Mix
- Sweet potato
- Chickpeas
- Optional: Sea Bass
- Dressing: lemon juice, olive oil, salt, pepper, garlic powder, tahini, maple syrup
INSTRUCTIONS
- Chop your red pepper and sweet potato. Drain and rinse your chickpeas. Place all of it on a baking sheet. Coat with about 1 tbsp olive oil, salt, pepper, and garlic powder. Bake at 400 for 20 minutes.
- Prepare your fish by placing it on a parchment lined paper. Coat in olive oil, salt, pepper, garlic powder and sliced lemon. Bake for 10-12 minutes at 400.
- While that is in the oven mix the dressing and massage the kale or pour over the spring mix. Top with the roasted vegetables and serve all together!