CHICK PEA AND SWEET POTATO SALAD
John Griffin | F&B Director | Concord Embassy Suites Our interim GM Neil Ruditsky was talking about how vegans don't always have a lot of options in hotels at the restaurants or in banquets. This recipe was a suggestion he had made and we have used it during one of our banquets as a vegan option and they loved it.
Ingredients
2 Sweet Potatoes, diced 6 oz Chick Peas, drained 1 oz Olive Oil 1 tsp Smoked Paprika
2 tsp Garlic Powder 1 tsp Onion Powder Salt and Pepper 2 oz Arugula
1Red Onion, diced 1 Avocado, diced 1 Pomegranate Seeds 1 Quinoa, cooked 4 oz Coconut Yogurt Dressing
Instructions
.5 cup Coconut Yogurt .25 oz Lemon juice Salt 1 tbsp Maple Syrup .5 oz Olive oil .5 tsp Minced garlic .5 tsp Dijon mustard Coconut Yogurt Dressing
1.Season sweet potatoes and chickpeas with spices and olive oil and bake at 350°F for 40 minutes. 2.Assemble quinoa in a bowl and top with arugula, sweet potato, chickpeas, avocado, red onion, and pomegranate. 3.Top with coconut yogurt dressing.
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