Dandelion & Grains Salad with Sweet Potato Purée
Servings: 2
Ingredients
- About 10 dandelion leaves
- 1 large sweet potato peeled and cut into chunks
- 1 Tbsp of coconut oil
- 1/4 tsp of paprika
- 1 cup of 365 organic Barley Peas and Lentils* cooked
- 1 Tbsp of extra virgin olive oil
- 2 tsp of champagne vinegar
- Salt and Pepper to taste
- 1 Tbsp of Pepitas for garnish
- 1 tsp of Flax seeds for garnish
Instructions
- Place the potatoes into a medium pot, cover with water and cook until the potatoes are soft
- once the potatoes are cooked, remove all the water from the pan
- add the coconut oil to the potatoes and season with salt, pepper and the paprika
- using an emersion blender, blend the potatoes, until it turns into a smooth purée (taste to make sure it is seasoned properly and to your taste)
- Add the vinegar and the olive oil to a medium bowl and whisk to emulsify, then add the cup of the cooked 365 organic Barley, Peas and Lentils to the bowl and stir to combine. Season with salt and pepper.
- Arrange the dandelion leaves on 2 plates with the purée and the grains and top with some flax seed, pepitas and olive oil.
Bom Apetite!!
Notes
*from Whole Foods