Prep: 35 mins
Easy
Serves 1
Lunch/Dinner
This warming dish is designed to be hormone friendly and help fight cravings and boost your immunity as we move into the colder months.
Ingredients
Salad Ingredients:
- 1 sweet potato
- 0.5 red bell pepper
- 1 carrot
- 0.5 yellow onion
- 2 garlic cloves
- 0.5 tbsp pumpkin seeds lightly toasted
- 0.5 pomegranate seeds
- 1.5-2 kale leaves
- 0.5 chopped parsley
- 0.25 cup quinoa
- 1 dried apricots diced
- 0.5 tbsp olive oil
- 0.5 tsp cumin
Dressing Ingredients:
- 0.5 tsp turmeric powder
- 0.5 tsp grated ginger
- 1 tbsp lemon juice
- 0.25 tsp salt
- 1 tbsp extra virgin olive oil
- Pinch of black pepper
- 1 tbsp water
- 1 tsp Dijon mustard
Method
- Preheat the oven to 200C/392F. Line a tray with greaseproof paper
- Prepare the veggies – peel and cube the sweet potato, carrot and onion. Dice the bell pepper and add them onto the tray. Add cumin, drizzle olive olive oil and toss to coat evenly. Bake for 20 minutes then remove from the oven.
- While the veggies are roasting, prepare the quinoa. Rinse it well and add it into a pot with 1 cup water. Bring to boil over medium heat, simmer over low heat for 15 minutes. Turn off the heat, lid the pot and set aside.
- In a large bowl combine the quinoa, roasted vegetables, chopped kale and parsley, dried apricots, pumpkin and pomegranate seeds,
- Add the dressing ingredients into a jar, lid the jar and shake well to combine.
- Drizzle the dressing over the salad then toss to combine.
- Plate and serve warm.
