Sometimes I feel like I misrepresent myself. I scroll through my shared photos of meals and it appears as though I have the eating habits of a pubescent boy. Now, don’t get me wrong. I have indulged in all of these things; however, I recognize that one must have balance. One must eat: nutrients.
We usually try to eat vegetarian meals 3-4 nights a week – this is a template for pretty typical dinner in our house. As we transition into fall, we crave those belly warming meals – I find this salad exceptionally satisfying.
You really can play around with this; substitute the legume, cheese; and add whatever vegetables you have and/or crave. Other vegetables I have often included with good results, (but are not seen in the photograph) are: red onion, broccoli, butternut squash, and zucchini. You could also top with a fried egg!
1 large sweet potato, diced into about ½ – 1 inch cubes
1 red pepper, chopped
2-3 tablespoons herbs, roughly chopped (we had rosemary, lemon thyme, and oregano)
1-2 tablespoons olive oil
Salt & pepper
1 cup chickpeas
3-4 large handfuls of spring mix
Feta cheese, to taste
Dressing (Jazz this up as necessary; I love the simplicity)
3:1 ratio of olive oil and white balsamic vinegar
Salt and pepper
- Preheat the oven to 425F.
- Prepare the sweet potato, red pepper, and herbs. Coat in olive oil and season generously with salt and pepper.
- Bake for 15 minutes. At this point add the red pepper and most of the herbs. Reserve some of the oregano for the final product.
- Continue to bake for another 15 minutes or so, tossing as needed, until the sweet potatoes are tender.
- Meanwhile, prepare the mixed greens with dressing to taste. Divide on plates.
- When the veggies are ready, toss with chickpeas on the baking sheet. Divide between the plates. Top with feta.