Only in the past few months or so I have been navigating through the vegetarian/vegan/plant based world of food – and I have come across some great recipes – and some not so great recipes.
I love food. My work life and real life revolves around food. I get to experiment with different flavors, different styles, and different cultures. Every town I visit, every event I am part of, there is commonality – you will always find people enjoying food. James Beard said it best “Food is our common ground, a universal experience”.
Growing up – my family was not the most adventurous when it came to food. My mom thought salt and pepper was too spicy. Seriously. We were the typical meat and potatoes type of family. I remember meatloaf was a regular at our table; smothered in ketchup. Don’t get me wrong vegetables were always included, but they were never the main attraction.
I first fell in love with “Oh she glows everyday” by Angela Liddon – her recipes were delicious, easy to follow, and opened my eyes to more plant based options. That cookbook has a TON of recipes for breakfast, lunch, dinner, and desserts. I can honestly say I probably have 5 or 6 of her recipes in heavy rotation at any given time.
I was in Costco in early November when I came across her latest book – “Oh she glows for dinner”. Did not hesitate. I bought it. Actually come to think about it – pretty sure I may have a grabbed my copy while someone was reaching for the same book. But I got it first that’s all that matters.
For every cookbook I crack open – I make sure to make at least 7 recipes. This recipe here is for what seems like an easy salad but let me tell you – the smell of the pumpkin spice and maple is ridonkulous! The roasted sweet potatoes and chickpeas with the tahini based kale salad was so scrumptious!
Pumpkin Spice and Everything Nice Salad (Served 4)
For the Roasted Sweet Potatoes and Chickpeas
3 Medium Sweet Potatoes, peeled and chopped into 1 inch cubes
1 can Chickpeas, drained and rinsed
2 tbsp Extra Virgin Olive Oil
2 tsp Pumpkin Pie Spice
1/2 tsp fine Sea Salt
For the Marinated Kale Salad
1 bunch of curly Kale , rinsed, stemmed and chopped
1 medium Garlic clove, finely grated
1 tbsp Extra Virgin Olive Oil
1 tsp pure Maple Syrup
1/4 tsp fine Sea Salt
3 tbsp fresh Lemon juice
1 tbsp Tahini
1/2 cup roasted Salted Pumpkin Seeds
How to make friends with Salad
Preheat the oven to 400F – Line an extra large baking sheet with parchment paper
Drizzle the chopped sweet potatoes and chickpeas with oil, toss until coasted. Slather on half of that maple syrup and toss again to coat. Spread into a single layer on the pan, sprinkle on the salt and the pumpkin spice
Roast – Uncovered for 36 minutes – Sweet potatoes should be fork tender. Do not flip or rotate the pan during cooking.
While your kitchen is getting busy with all those yummy smells, you want to start preparing the salad. Place the kale in a large bowl.
ln a small bowl, whisk together the oil, maple syrup, salt, lemon juice, and tahini until smooth. Pour over your kale. Massage with your hands until fully coated. The point of massaging is to help break down some of the tough, fibrous characteristics of kale. This makes it easier to chew and digest!
When chickpeas and sweet potatoes are finished roasting, remove, drizzle the second half of maple syrup – also add a little extra pumpkin spice …why? because you can and its tasty.
Portion the kale into bowls, top with the warm roasted sweet potatoes and chickpeas, and garnish with the roasted pumpkin seeds
Pumpkin Pie Spice Mix
2 tbsp cinnamon
1tbsp ground ginger
2 tsp nutmeg
2 tsp all spice
1 tsp ground cloves
Grab a jar – Put all the spices in – Give it a shake
Want to purchase Oh She Glows Everyday ? Click here
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