We had some visitors come to visit this weekend and to be considerate hosts we wanted to offer foods that would take their dietary restrictions into consideration. Dealing with many restrictions can be hard so let’s see what all we had to avoid:
- Chicory root
- Spicy Foods
Naturally every vegetarian recipe I was drawn to included lentils and spicy ingredients. So I bagged looking for a recipe and took the challenge head on. I like a protein rich meal so I went with Quinoa and Chick Peas. Not wanting the meal to be entirely monochromatic I pulled out some sweet potatoes and lettuce. This dish was a nice light lunch that was really easy to make. I roasted the sweet potatoes and chickpeas in the morning and just let them cool in the oven. This allowed the chickpeas to crisp up.
For the dressing I was leaning towards a creamy dairy dressing but when I opened my fridge the tahini caught my eye. This dressing is incredibly easy to make, I simply threw all the ingredients in the blender and tada! salad dressing.
Just in case anyone was curious I faced my nervousness and took the baby to Trader Joe’s last week and it went great. Goal achieved!
- ½ cup quinoa
- 1 cup vegetable broth
- 1 can chickpeas
- salt and pepper
- 4 small sweet potatoes
- 6 cups lettuce, chopped
- ⅓ cup tahini
- ⅓ cup water
- 1 clove garlic
- juice of 1 tangerine
- 1 TBS maple syrup
- Cook quinoa with vegetable broth according to your package's directions.
- Preheat oven to 425F and prepare a rimmed cookie sheet.
- Spread chickpeas onto the cookie sheet and sprinkle with salt and pepper.
- Pierce sweet potatoes with a fork and add to cookie sheet. Roast for 45 mins, turn off oven and allow to cool inside the oven.
- Slice sweet potatoes once cooled.
- In a large bowl add the lettuce, quinoa, chickpeas, and sweet potatoes.
- For the dressing add the tahini, water, garlic, tangerine juice, and maple syrup to your blender. Blend well, pour over salad. Enjoy!