Hormone Balancing Arugula Salad with Rosemary Tahini Sauce

Name: Hormone Balancing Arugula Salad with Rosemary Tahini Sauce
Cuisine: Mediterranean, American
Ingredients: 2 handfuls of arugula; 1 cup rinsed chickpeas or chickpea croutons (see below for both options); 1 small tomato, diced; 1/4 cup red onion, thinly sliced; 1/4 cup cucumber, chopped; 2 tbs goji berries; 1/4 cup walnuts; 1/2 avocado (optional); 2 small sweet potatoes, peeled and diced; 1 tsp avocado oil or unrefined coconut oil; 1/4 tsp garlic powder; 1/4 tsp sea salt; 1 cup chickpeas, rinsed; 1/4 tsp each garlic powder, onion powder and paprika; 2 tbsp tahini; 1 lemon, juiced; 2 tsp coconut aminos; 1/2 tsp dried oregano; 1 tsp fresh rosemary, minced; 1 tbsp water (if needed, to thin the dressing a little)

7 steps

Updated at: Thu, 21 Nov 2024 12:26:20 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

147

High

Nutrition per serving

Calories2346 kcal (117%)

Total Fat72.3 g (103%)

Carbs344.1 g (132%)

Sugars66.2 g (74%)

Protein102.1 g (204%)

Sodium1023 mg (51%)

Fiber67.1 g (240%)

% Daily Values based on a 2,000 calorie diet

Instructions

Roasted Sweet Potatoes

Step 1

Preheat oven to 425F.

Step 2

Mix together diced sweet potatoes with oil, garlic powder and sea salt and place onto a baking sheet lined with parchment paper and bake for 30 minutes, tossing halfway through.