Quick and Simple are two words that have been describing my meals lately. I like meals that let me work on homework while I'm in the prep process. This meal was so simple and perfect for a blustery wintery day. A baked sweet potato, a green salad with a creamy lemon dressing, and mashed chickpeas over quinoa.
First, an hour before I was ready to eat I set the oven to 400 and rubbed my sweet taters with olive oil and wrapped them tight with aluminum foil. I measured out my quinoa and water in a 1:2 ratio and put in my rice cooker. I stepped away and studied for about 30 minutes. Then I grabbed a can of chickpeas and drained and rinsed them and let them hang out on the stove with 1 cup of water, 1 tsp cumin, a pinch of cayenne, and 1 tsp agave nectar (or sugar) covered on medium high stirring every few minutes. I tore up my lettuce and cut up some veggies for a green salad. In my blender I prepped the creamy lemon dressing-
half of a lemon- skin and all- 1/2 cup of cashews, sea salt, cayenne pepper, black pepper, 1/4 cup of water, and 3 drops of stevia.
After the salad was prepped the quinoa and sweet potatoes were done- the only thing left was to roughly mash the chickpeas and plate the food!
I sprinkled the sweet potato with garam masala- but cinnamon would work just as well.
No comments:
Post a Comment