Ingredients
Sunflower cream dressing
- 2/3 cup sunflower seeds
- 1/3 cup grapefruit juice – see note
- 1/3 cup lemon juice
- 1/2 cup filtered water
- 1/4 cup flax seed oil
- 3 cloves garlic, sauteed
- 2 teaspoon dried dill
- 1/4 teaspoon Himalayan rock salt
- 1/8 teaspoon white powdered stevia
Sweet taters
- 2 sweet potatoes, diced – do not peel!
- 1 tablespoon extra virgin coconut oil, melted
- 1/2 teaspoon dried thyme leaves
- 1/4 teaspoon herbamare
Dill chicks
- 2 cups chickpeas, drained and rinsed
- 2 tablespoon lemon juice
- 1 teaspoon dried dill
- 1/4 teaspoon herbamare
Salad (feel free to use any thing here – celery, peppers, whatever you have on hand)
- 8 cups lettuce – I used mixed greens
- 4 carrots, chopped
- 1 English cucumber, chopped
Instructions
- To make the salad dressing: place sunflower seeds in food processor and blend until smooth. It should take about 4-5 minutes and should be the consistency of nut butter. Alternatively, you can use 1/2 cup sunflower seed butter! Once it’s a butter like consistency, add the remaining ingredients and pulse until combined. Set aside.
- To make the sweet taters + dill chicks: preheat oven to 375F and line a cookie sheet with parchment paper. Place a foil wall down the middle of the cookie sheet. In 2 separate bowls, mix the ingredients for the sweet taters and dill chicks. Place each mixture on either side of the cookie sheet and cook in preheated oven for 35-40 minutes, or until yams are soft. Allow to cool for 30 minutes before using for your salad.
- Putting it all together: Fill a big bowl, or a bunch of little bowls with your desired veg. Top with dill chicks + sweet taters, followed by a generous helping of dressing.
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Notes
I just squeezed the juice from a fresh grapefruit.
Nutrition Information Per Serving
- Calories: 401
- Calories from Fat: 115
- Total Fat: 12.8
- Saturated Fat: 4.5 g
- Sodium: 523 mg
- Carbs: 59.8 g
- Dietary Fiber: 16.8 g
- Net Carbs: 43 g
- Sugars: 10.4 g
- Protein: 13.4 g