Green salad with artichokes and baked sweet potato
3 servings
90 minutes
The recipe was shared with us by nutritionist and author of the healthy lifestyle menu of the cafe "Tut ne pekut" Ekaterina Maslova.
1
To make hummus, soak chickpeas in water, then boil until cooked, and thaw green peas.
- Chickpeas: 50 g
- Frozen green peas: 25 g
2
Blend chickpeas, tahini, peas, and vegetable oil in a blender, add a little salt and mix. If it's too thick, you can add a bit of the water used to cook the chickpeas.
- Chickpeas: 50 g
- Tahini: 10 g
- Frozen green peas: 25 g
- Vegetable oil: 10 ml
- Salt: to taste
3
Prepare vegetables and greens. Wash the sweet potato, wrap it in foil, and bake for 55-60 minutes at 190 degrees.
- Sweet potato: 180 g
4
At this time, cut the cherry tomatoes into quarters, take the artichokes out of the oil and chop them randomly, and tear the romaine lettuce by hand.
- Cherry tomatoes: 90 g
- Artichokes in oil: 180 g
- Romano lettuce: 90 g
5
Cut the cooked warm sweet potato into small cubes and mash with a fork.
- Sweet potato: 180 g
6
Prepare the dressing. For this, mix olive oil and soy sauce. Combine tomatoes, artichokes, and salad in one bowl and drizzle with the dressing.
- Olive oil: 20 ml
- Soy sauce: 10 ml
- Cherry tomatoes: 90 g
- Artichokes in oil: 180 g
- Romano lettuce: 90 g
7
Place the sweet potato dumplings and hummus dumplings in a bowl, sprinkle with white and black sesame seeds, and serve.
- Sweet potato: 180 g
- Chickpeas: 50 g
- White sesame seeds: 3 g
- Black sesame seeds: 3 g