Sweet Potato Quinoa Chickpea Super Salad

INGREDIENTS:

Salad

• 1 medium sweet potato

• 1 14 ounce can chickpeas, drained

• 1/4 cup sunflower seeds

• 1/4 cup pumpkin seeds

• 1/2 cup quinoa + 3/4 cup water

• 1 large carrot, peeled and grated

• 1 red bell pepper, cored, seeded and diced

• 1 cup spinach leaves, torn into bite sized pieces

• 1/2 cup parsley, chopped

Dressing

• 2 cloves garlic, minced

• 1 tsp honey

• 1 tbsp balsamic vinegar

• juice and zest of 1/2 lemon

• 1/2 tsp each salt & pepper

INSRUCTIONS:

1. Preheat oven to 400° Poke sweet potato all over with a fork, and bake on rack in centre of oven about 25 minutes or until you can pierce with a knife.

2. Remove skin from sweet potato and cut into 1/2 inch cubes

3. Add quinoa and water to a pot, bring to a boil. Reduce heat to low and cook 15 minutes until water is absorbed. Remove from heat and allow to cool.

4. Toss all salad ingredients together in a large bowl.

5. In a small bowl, whisk together dressing ingredients. Add dressing to salad and toss everything together.