Remember that time I told you a food and beauty post would be coming soon? I lied. It was my every intention, but life got in the way and honestly, I just haven’t felt like this blog has been a true representation of me lately. If anything, it’s a representation my life only on the weekends and these days, it’s a representation of what I wish my life was like if I had the extra time in the morning to do my hair and makeup or if I had the energy to cook all the time - and cook healthy. A simple Seamless decision of Indian, Greek or Japanese, annoyed that the gym is packed because they lowered the price to $19.95 and stooping to an all-time low with the purchase of Uggs is what my life is all about lately.
Take this salad for example - it would be a lie if I told you that it’s so simple to make because whipping up a salad is easier said than done. What’s simple is to go out to eat or order takeout…better yet throw something in the microwave. But I think we can all agree that whipping up a salad for dinner is the healthiest option. It’s worth the time it takes to go food shopping, worth the 15 minutes to prepare and worth the time doing dishes. So, I’m really going to try to put my money where my mouth is and stop lying to you and together, we’re all gonna be healthy, we’re all gonna be happy and we’re all gonna be proud of the life we’re living. Kk?
For the roasted sweet potatoes and Brussels sprouts:
- 2 sweet potatoes
- 1 cup brussels sprouts, trimmed, leaves separated
- Olive oil
- Salt & fresh pepper
For the tahini:
- 2 garlic cloves
- 1 tsp coarse salt
- 1/2 cup tahini paste
- 1 tbsp lemon juice
- 2-3 tbsp warm water
- 2 tsp chopped parsley
For the lemon dressing:
- 1/4 cup lemon juice
- 1 tsp salt
- 1/2 tsp fresh pepper
- 2/3 cup olive oil
For the bowls:
- 1 bundle chopped kale, stems removed
- 1 15oz can chickpeas, drained
- 1/2 cup crumbled feta cheese
- Sesame seeds
- Salt & fresh pepper
Step 1: Preheat oven to 400˚F. Prepare one baking sheet with foil and spray with non-stick cooking oil. Peel the potatoes and cut into small cubes. Toss in a bowl with enough olive oil to cover and season with salt and pepper. Lay the cubes out on the baking sheet in one layer and bake for 15-20 minutes. On another baking sheet, lay out the brussels sprouts after brushing with a little oil and seasoned for 10-12 minutes.
Step 2: In a pestle & mortar, crush the garlic and coarse salt until it looks like a paste. Add tahini and lemon and mix until combined. Add water, parsley and mix again. If the tahini is too thick, add another tablespoon of water until you’ve achieved desired consistency.
Step 3: Whisk lemon juice, olive oil, salt and pepper together then pour over chickpeas and toss in a small bowl and set aside.
Step 4: In a large bowl, toss & massage the kale with desired amount of tahini dressing.
Step 5: Top with the roasted potatoes, brussels sprouts, chickpeas, and crumbled feta.Garnish with sesame seeds and season with salt and fresh pepper.