WARM SALAD FOR WINTER SEASON

During the winter months, it's not exactly appealing to crave refreshing summer salads. However, vegetables, especially greens, are essential for our daily diet. I've prepared a recipe for balanced, nutritious, yet warm salads that you'll enjoy during the colder season. They are delicious even when served cold, making them perfect for those times when you need to take your meal on the go, whether it's to the office, on a trip or to a picnic and so on.

Ingredients

• Quinoa

• Kale salad

• Sweet potatoes

• Garlic cloves

• Boiled chickpeas

• Avocado

• Tahini sauce (see the recipe)

• Spices: salt, pepper, cumin

• For garnish and added nutrition: toasted sunflower and pumpkin seeds

Instructions

I prepare quinoa according to the instructions.

I rinse the sweet potatoes and cut them into cubes. I also rinse the chickpeas to remove the liquid they were in. Both the sweet potatoes and chickpeas go onto a baking tray lined with parchment paper. I sprinkle them with salt, pepper and cumin and then press in some garlic cloves. I mix everything together and place it in a preheated oven at 190°C for about 50 minutes. I stir occasionally to ensure even cooking.

I remove the kale leaves from the stems and pour hot water over them. I let them sit for about 5 minutes until they soften.

I slice the avocado into pieces.

Once the sweet potatoes and chickpeas are cooked, I assemble the salad: I place the kale leaves in a bowl, followed by the sweet potatoes, chickpeas, avocado slices and quinoa. I drizzle tahini sauce over the top and mix everything together.

I sprinkle some seeds on top and serve.

P.S. This salad is hearty and nutritious, containing complex carbohydrates, protein and healthy fats. So if, like me, you want even more refreshing salads, feel free to add extra greens or your favorite vegetables (like tomatoes, cucumbers, etc.) on the side.

BON APPETIT!