Ingredients

The following ingredients have 6 Servings
  • 1 medium sweet potato, peeled and diced
  • 2 teaspoons olive oil
  • 1 cup dried quinoa
  • 1 (15 ounce) can chickpeas, drained and rinsed
  • A few big handfuls baby spinach or green of choice
  • 1/3 cup diced red onion
  • 1/3 cup dried cranberries
  • 1/4 cup chopped cashews
  • Salt and Pepper
  • 1/3 cup tahini
  • Juice of 1 lemon
  • 3 tablespoons water, or more depending on the consistency you desire
  • 1 teaspoon tamari, or soy sauce
  • 1 teaspoon pure maple syrup
  • 1/2 teaspoon curry powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon salt

Instruction

  • Pre-heat oven to 375 degrees F.  On a large sheet pan, toss together diced sweet potato, olive oil and salt and pepper.  Bake sweet potato until fork tender, 30-35 minutes.
  • Cook quinoa according to package directions let cool and then fluff with a fork.
  • Make the Curry Tahini dressing by adding all ingredients to a jar or small bowl and whisking until combined.
  • In a large bowl, add the quinoa, roasted sweet potato, chickpeas, spinach leaves, red onion, dried cranberries and cashews.  Season with a pinch of salt and a drizzle of olive oil and mix together.
  • You can either mix dressing into the salad before serving or serve individual portions of salad and top each with desired amount of dressing.