Serves 3
Salad Base
17.5 oz pickled beets chopped into small cubes
10.5 oz sweet potato or butternut squash, peeled and chopped into small cubes
1 tbsp olive oil
2.25 cups cooked lentils
1 cup cooked quinoa
3 cups lettuce (arugula, head lettuce, etc)
Candied Cashews
3 tbsp raw cashews
1 tbsp maple syrup
¼ tsp chili powder
Dill Pickle Dressing
1 cup dairy-free yogurt soy yogurt used
⅓ cup pickles
1 tbsp pickle juice
½ cup fresh dill
1 clove garlic peeled
¼ tsp sea salt flakes
3 tbsp hemp seeds
1 tbsp wholegrain mustard
Preheat the oven to 200C (400F).
Prepare the vegetables: On a large baking tray lined with baking paper, add the sweet potato/squash and olive oil. Toss to coat the vegetables evenly, then bake on the middle rack of the oven for 30 minutes. Or can be done on the stove top.
Prepare the candied cashews: In a small oven-safe ramekin lined with baking paper, add the cashews, maple syrup, and chili powder. Bake on the lower rack of the oven for 10 minutes. Allow to cool, then roughly chop the cashews. Or can be done on stove top.
Prepare the dressing: In a blender, combine the yogurt, pickles, pickle juice, dill, garlic, sea salt flakes, hemp seeds, and mustard. Blend until perfectly smooth.
Divide the dressing between three bowls, followed by the lentils, quinoa, baked vegetables, lettuce, and candied cashews. Enjoy!
Sweetness of yogurt can vary, so you might want to add a dash of maple syrup to adjust the dressing to taste.
Calories: 450 per bowl