Ingredients:
2 cans chickpeas
½ yellow or white onion
4 stalks of celery
4 cups spinach or greens
3-4 purple sweet potatoes
¼ cup brown sugar
1 cup quinoa
2 cups water
2 tablespoons olive oil
1 tablespoon chili powder
1 ¼ teaspoon garlic powder
1 ¼ teaspoon onion powder
1 teaspoon cumin
½ teaspoon kosher salt
¼ teaspoon ground black pepper
½ tablespoon sesame oil
1 tablespoon apple cider vinegar
Dressing (adjust to taste):
2 tablespoons lime juice
1 tablespoon flaxseed oil
2 tablespoons balsamic vinaigrette
3 tablespoons maple syrup
1 tablespoon Dijon mustard
1 tablespoon soy/tamari sauce
1 tablespoon apple cider vinegar
¼ teaspoon garlic powder
¼ teaspoon onion powder
Instructions:
Preheat oven to 375*
Slicing prep: Cut sweet potatoes into 2cm slices, Dice 1/2 onion evenly, Dice celery into small pieces.
Steam 1 cup of quinoa with 2 cups of water in a crock pot or pressure cooker. Keep warm.
Mix 2 cans of chickpeas with 1 tablespoon of olive oil—then combine with the chili powder, garlic powder, onion powder, and cumin on a large baking sheet. Add 1/2 teaspoon salt and 1/4 teaspoon black pepper, then place in the oven and bake for 15 - 20 minutes or until chickpeas have a light crunch. Leave the oven on.
Remove chickpeas from the baking sheet and place aside to cool.
Lay purple sweet potatoes evenly on the same large baking pan. Use 1 tablespoon of olive oil, distribute the 1/4 cup of brown sugar, and lightly cover each slice. Bake for 25 minutes, check that they soften, or until golden brown.
While the sweet potatoes cook: sauté the celery, onion, apple cider, 1/4 teaspoon onion powder, and 1/4 teaspoon garlic powder until the celery softens and onions become transparent.
Mix dressing ingredients in a large bowl adjusting to taste (can be made sweeter, more vinegar, more lime, etc.).
Combine 1/3 of sweet potatoes, chili chickpeas, 1-2 cups of salad greens, celery & onion topping, 1/2 cup of quinoa, and a light covering of dressing on top.