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Sweet Potato & Beetroot Salad with Balsamic Vinaigrette
Ingredients
  • subheading: Roasted Sweet Potatoes & Beets:
  • 2 sweet potatoes, peeled and sliced
  • 2 beets, peeled and sliced
  • 1 to 2 tablespoons avocado oil
  • ½ teaspoon garlic powder
  • ¼ to ½ teaspoon iodized salt (or salt of choice)
  • ¼ teaspoon pepper
  • subheading: Salad:
  • 1 4 oz container of baby crisp greens
  • 1 5 oz container of mixed greens
  • 1 ½ cup chickpeas
  • ½ cup pumpkin seeds
  • 1 cup cooked grain of choice
  • subheading: Balsamic Vinaigrette:
  • 2 tablespoons tahini
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon maple syrup
  • 1 tsp lime juice optional, but recommended
  • 1 tsp dijon mustard
  • ¼ teaspoon garlic granules
  • large pinch black pepper
  • water to thin as needed (about 1 to 2 teaspoons, but if you prefer a thinner dressing, use more)
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