Serves 4

1 big sweet potato, peeled and cut into bite-sized cubes
1 Tbsp olive oil
salt & black pepper
250g  Naturalia  dried chickpeas, cooked and cooled
1 tsp ground cumin
185g Nabat mixed quinoa
2 oranges
150g mixed greens


Turmeric Spiced Toasted Seeds

50g Naturalia pumpkin seeds
50g Nabat sunflower seeds
50g Nabat sesame seeds
2 tsp Biopret ground turmeric
1 tsp Biopret coconut oil
1 tsp tamari or soy sauce
1 tsp Eshmoon honey

Tahini Sauce

3 Tbsp orange juice
3 Tbsp Adonis Valley tahini
60ml hot water
salt & black pepper


Preheat the oven to 200 degrees. Peel the sweet potato and cut it into small cubes. Mix the sweet potato with olive oil and season with salt and black pepper. Spread on a baking tray lined with parchment paper and bake for 15 minutes.

In the meantime, cook the quinoa according to the instructions on the package. To make the toasted seeds, heat a large skillet and add a spoonful of coconut oil. Add the seeds to the pan stirring every now and then, until the seeds are lightly browned and start to pop. Remove the pan from the heat and add turmeric powder, tamari and honey and mix with a spatula to coat the seeds evenly.

Sprinkle the cooked chickpeas with the cumin and a pinch of salt. Set aside.  Cut the top and bottom off of the oranges and use a knife to cut away the rind and bitter white pith. Cut between the membranes to remove the juicy segments of the orange (do this over a bowl so you catch any extra juice and use this to make your tahini sauce).

After 15 minutes, take the sweet potatoes from the oven, add the seasoned chickpeas to the tray and cook for another 5 minutes.  While this is happening mix together all of the ingredients for the sauce and whisk until smooth.

To serve, gently mix the cooked quinoa, sweet potato, chickpeas, and orange segments in a big bowl. Serve over a bed of leafy greens, scatter the turmeric spiced seeds on top and drizzle with the tahini sauce.

 

 

 

 

 

April 17, 2018 — Chef Sally Jane
Tags: Recipes

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