Yummy Sweet Potato, Chickpea, & Asparagus Salad Recipe

Hello everyone! Most people could use a little kick in the pants when it comes to creativity in the kitchen. You may have noticed that it’s very easy to fall into the pattern of eating the same things over and over again, which gets boring fast. A boring diet is a one way highway to binge eating and pigging out on sugar and other easy snacks.

Hey don’t worry. I experience these same frustrations. Lately I’ve been getting lazy about spicing things up in the kitchen and have found myself eating junk a few more times than I would like.

However, fresh ideas and inspirations for food and recipes are the answer to the dilemma. So in this video, I’m going to show you a recipe that I made up for a sweet potato, chick pea, and asparagus salad.

That’s right. I made it up, based on what I had in my fridge that needed to be eaten.

I feel that one of the most important things about creative cooking. knowing how to work your leftovers into a new and delectable treat!

In other words, don’t feel restrained to chickpeas, sweet potatoes, and asparagus. If you have a different kind of bean on hand. try that! If you have a different vegetable on hand. try that! (Green beans instead of asparagus, perhaps? Be creative!)

The recipe:

Handful of homemade sweet potater-tots ( for a video on how to make them)
Handful of chickpeas (soaked, sprouted, and cooked is best; could be from a can if you’re in a pinch)
Handful of chopped asparagus (Try green beans, eggplant, broccoli, or any other vegetable as a substitute)
A bed of fresh salad greens
A dash of salt
Optional: Soaked almonds, sunflower seeds, or pumpkin seeds

The sauce:

Tablespoon of natural peanut butter (I prefer valencia peanuts because they aren’t prone to mould like normal peanuts are)
Tablespoon or two of extra virgin olive oil
A dash of gluten free tamari (in other words, soy sauce that isn’t made with wheat)
A dash of organic apple cider vinegar

Enjoy!

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