Saturday, January 31, 2015

Yam and Chickpea Mason Jar* salad

In my continuing bid to eat healther I have hopped onto the new "salad in a jar" trend which is actually pretty fun. One or two nights a week I will fill up 4 ziplock containers (more practical than mason jars) with salads and then eat them whenever I need a quick healthy meal. They usually last 3-4 days. This one is a great one I made today, I cobbled the recipe together from a bunch of different online sources so here is the recipe all in one place:

 Yam and Chickpea Mason Jar Salad


Roasted yams:
-- 9 sweet potatoes, or yams (the orange kind) peeled and cubed -- maybe like 2 pounds worth? can also use squash for this recipe.
-- 1/2 tsp. ground cinnamon
-- 1/4 tsp. ground allspice
-- dash ground nutmeg
-- salt and pepper
-- oil

For the Tahini Sauce:
Yield: 2/3 cup
1/4 cup water
1/4 cup fresh lemon juice
1/4 tsp ground cumin
1/4 tsp salt
a few grinds black pepper
3 T tahini (a fermented sesame seed paste, can find it in the middle eastern section of stores)

For the salad:
-- Spring mix (or other lettuce)
-- 2 cans garbanzo beans
-- 1 bunch cilantro, chopped
-- 1/4 large red onion, chopped small
-- 1 large carrot peeled and julienned
-- 1 red bell pepper, julienned


1. Preheat oven to 375 degrees. On two large baking sheets, coat yams with spices, salt, pepper, and oil and spread in a single layer. Roast for 30 minutes or until soft throughout, turning every 10-15 minutes or so.

2. Make the tahini sauce by mixing the ingredients together with an immersion blender or other blender.

3. In 4 medium round (4-cup or quart size) ziploc containers or mason jars, layer the ingredients as follows: Tahini sauce, garbanzo beans, carrots, red bell peppers, onions, yams, cilantro, and fill the rest of the container with the spring mix.

4. Can keep in the fridge for 5 days (or more). When the time comes to eat, mix well in a large bowl and enjoy!!

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