ROASTED DELICATA AND KALE SALAD WITH A MAPLE TAHINI DRESSING
Photographer and creative director, my friend: @theeternalchild
If you guys haven't checked out my friend @theeternalchild, please do because she helps me create quick easy recipes that are super healthy and I actually end up loving them and making them again.
This time we linked up we decided that we wanted to do a huge healthy salad that had tons of nutrients and plant based protein AND to top it off (literally) we wanted to make a light, homemade dressing that was quick and easy.
The prep was simple, especially if you're enjoying some wine while you do it ;)
We were so surprised with how delicious it was that we couldn't stop eating it , HA. I was legit so full actually AND we had plenty of leftovers which was great because then I was able to take it to work and bring the dressing on the side. WINNING!
Alright, let's get into it right quiiiicccccck.
INGREDIENTS:
- 1 BAG OF DARK LEAFY GREEN KALE
- 1 RED ONION
- 1 HEAD OR 1 BAG OF CHOPPED CAULIFLOWER
- 1 CAN OF GARBANZO BEANS, DRAINED
- 1/4 CUP OF PUMPKIN SEEDS
- 1 LEMON
- 2 DELICATA SQUASH
- GARLIC OLIVE OIL
- ONION POWDER
- GARLIC POWDER
- SEA SALT
DRESSING:
- 1/2 A LEMON
- 1/2 TSP TAHINI
- 1/2 TSP MAPLE SYRUP
- 1/2 TSP APPLE JUICE
- 1/2 TSP APPLE CIDER VINEGAR
- SEA SALT
- SERVES 4
DIRECTIONS
1. Set your oven to BAKE at 405-degrees F.
2. Slice your squash into rings and scoop out the seeds. Then cut each of them into half.
3. Peel the onion and cut it in half and then into fourths.
4. Dress a baking pan with garlic olive oil and lay the squash out flat with the onions, drained garbanzo beans, and cauliflower. (We used two baking sheets for this).
5. Sprinkle to your liking with sea salt, onion powder, more garlic olive oil and garlic powder.
6. Place in the oven to cook for 30 minutes, making sure that you're checking them and stirring them every 10 minutes :)
7. While that is cooking, prepare a large bowl with kale. Squeeze 1/2-1 whole lemon into the kale and massage the kale for appx. 4-5 minutes.
PREPARE THE DRESSING: Simply add all of the ingredients into a small mixing bowl and whisk it with a fork until it is a smooth, creamy texture.
Once your veggies are done, add them to your bowl of kale, sprinkle with pumpkin seeds, add dressing and enjoy!
CURRY CAULIFLOWER RICE
Alright guys, if you know me you know I love home made meals that are cheap, healthy, and reallllly good.
When I'm tired, hungry or in a rush, the last thing I want to do is sit and wait for water to boil..I'd rather eat like 800 boring ass carrots before I wait to cook something.
This is a dish that I worked on with my friend McCauley and since then I've put a few different twists on it.
It's great though because when I go to Trader Joes I know I only need to grab a few things in order to make this meal quickly at some point during the week.
Plus, all the fiber that is in the garbanzo beans keeps me full and helps with digestion AND it's good either hot or cold so it's easy to pack up and take on the go if I want to!
If you're not in a major rush and not starving to the point that you feel like you're going to eat your own arm then I would make it the original way which is the Curry style cauliflower rice.
If you're in a bit more of a rush, then just make it the quick way!! I'll list both below..
Let's start with the Curry Style.
HERE'S WHAT YOU'LL NEED:
+ 1 head of cauliflower,grated or 1/2 bag of Trader Joe's Riced Cauliflower (SO much easier)
+ 1/4 cup chickpeas
+ 1 tablespoons curry seasoning
+ 1 tablespoon coconut oil
+ 1/2 teaspoon turmeric
+ 1/4 cup chopped green onions
+ 1 teaspoon grated ginger (buy fresh ginger and grate it)
+ 2 teaspoons fresh lime juice
+ black pepper to taste
WHAT TO DO:
1. Put coconut oil in a frying pan and turn heat to medium
2. Once pan is hot, add 1/2 bag of Cauliflower Rice
3. Squeeze in 2 teaspoons of lime juice, stir.
4. After 2-3 minutes, add in chick peas. Just drain them and rinse them first!
5. Add in curry seasoning, tumeric, ginger and black pepper.
6. After 2 minutes, add in chopped green onions.
7. Stir everything together, cook about 3 more minutes, serve & enjoy!!
Okay, here's the quicker way!
What you'll need:
+ 1/2 bag cauliflower rice
+ 1 can chickpeas (aka garbanzo beans)
+ 1/4 cup chopped green onion
+ 1 whole lemon, juiced
+ Cayenne Pepper
+ 1 TBS coconut oil
WHAT TO DO:
1. Heat the pan with coconut oil
2. Once the pan is hot, add in the 1/2 bag of cauliflower rice
3. Squeeze in the entire lemon! Don't get any seeds in there!
4. Add in cayenne pepper! I USE A LOT
5. Add in whole can of garbanzo beans, drained and rinsed.
6. Let that all cook together for 5 minutes.
7. Then add in 1/4 cup of chopped green onions
8. Cook for 2 more minutes.
9. Enjoy!
SUPER EASY THREE BEAN & CILANTRO RICE SALAD
Okay guys - this is my new obsession.
Okay guys - this is my new obsession. I made this a few weeks ago before one of the NBA Finals Games and it fed me, my friend Nikki, and my boyfriend...and me and Nikki had like 3 servings each haha oops..
And then it fed me for lunch for like next 6 days so it's a SOLID lunch or dinner option and it's sooo cheap and easy and refreshing I LOVE IT.
It almost reminds me of that cilantro black bean rice combo they have at chiptole so you know that's a good sign. I also featured this in my post on How To Go Grocery Shopping For Under 60.00 Bucks A Week because the cost of ingredients for this is NOTHING and it makes SO MUCH.
Okay let's get to it yeah?
Here's What You'll Need:
Salad:
- 2 Cups Cooked Wild Rice ( Use any healthy grain you'd like. I used a rice and quinoa blend from Costco but I feel like it would also be good with just quinoa or cous cous.)
- 1 Can White Kidney Beans (drained & rinsed)
- 1 Can Black Beans (drained and rinsed)
- 1 Can Garbanzo Beans (drained and rinsed)
- 1/4 Cup Diced Red Onion
- 1/2 Cup Chopped Cilantro
- 1/2 Lemon, squeezed.
Dressing:
- 3 TBS red wine vinegar
- 2 TBS Olive Oil
- 4 TBS Stevia
- 1/2 Lemon, Squeezed
- 1/2 Teaspoon Sea Salt
OPTIONAL:
- Sriracha and Avocado ( i put these two things on my individual salad before eating it and it totally pulled everything together!)
What to do:
1. Follow the instructions on the bag for your grain that you're using and cook that while you prepare the salad and dressing.
2. Drain and rinse all the beans and pour them all into a big bowl
3. Chop up your onion and cilantro and toss that into the bowl
4. Add 2 cups of cooked grains
5. Squueze in 1/2 lemon, mix everything together and set in the fridge to cool.
For the dressing:
1. Mix all the ingredients together in a small dish and set in the fridge.
(I poured a little dressing on my individual bowl when i was ready to eat it rather than dumping the entire thing in the salad but, it's up to you!)
Sounds good right?! Leave your comments below:)