Supersalad with Sprouted Quinoa, Beans, and Roasted Veggies
Satisfying and nutritious, this Supersalad combines sprouted quinoa, beans, and roasted veggies for a delicious, plant-based meal perfect for detox and weight loss. Gluten-free & vegetarian.
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Cooking tools:
- Pot
- Stove
- Fork
- Mixing bowl
- Oven
- Baking sheet
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Whisk
- Spoon
Ingredients
- 1 large or 2 small sweet potatoes (peeled and cut into 1-inch pieces)
- 1 Tbsp olive oil
- 2 tsp chili powder or cumin
- 1/2 tsp salt
- 1 cup uncooked sprouted quinoa or sprouted grain mixture
- 2 cups water
- 1 - 19 oz can black beans (chickpeas, or white beans, drained and rinsed)
- 4 cups salad greens such as arugula
- 1 English cucumber or 5 baby cucumbers (peeled if desired, diced or sliced)
- 1/2 cup olive oil
- 2 Tbsp raw apple cider vinegar
- 1 Tbsp maple syrup
- 1 tsp Dijon mustard
- 1 tsp low-sodium (gluten-free tamari)
- 1/4 tsp dried garlic powder
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