A complete bowl, rich in plant-based proteins, antioxidants, and healthy fats, perfect for a balanced and energizing meal. This salad combines roasted potatoes and sweet potatoes, quinoa flavored with turmeric, and crunchy nori leaves, all topped with a creamy tahini sauce.
Preheat the oven to 200°C. Place the sweet potato and purple potato cubes on a baking sheet lined with parchment paper. Add the drained chickpeas. Drizzle with olive oil, season with salt and pepper, and bake for 25 minutes, stirring halfway through.
Rinse the quinoa under cold water. Cook it in twice its volume of boiling salted water with the turmeric until fully absorbed (12 to 15 minutes). Drain and let cool.
In a bowl, whisk together the olive oil, tahini, lemon juice, mustard, garlic powder, salt, and pepper until smooth and homogeneous.
Divide the arugula between two bowls. Add the turmeric quinoa, roasted potatoes, crispy chickpeas, crumbled nori leaves, and fermented red cabbage.
Generously drizzle with the sauce and sprinkle with hemp seeds before serving.
A complete meal, rich in colors and nutrients, perfect for treating yourself while taking care of your body.
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