what kate ate

what you’ll need

for the salad

• 1 large sweet potato, diced into 1/4-1/2 in cubes
• 1 15oz can of cannelini beans
• 1 15 oz can of chickpeas
• 1/2 cup sun dried tomatoes in oil, drained and chopped
• 1/2 cup pepitas (pumpkin seeds for the uncultured)
• 1 red onion, diced
• 1/2 cup fresh parsley, chopped (1/2 cup is measured after the choppage)
• 2/3 cup feta

for the dressing

• 1/3 cup olive oil
• 3 tbsp lemon juice
• 1 large garlic clove, minced
• 1 tsp honey (can sub with other sugar sources as well: maple syrup, straight sugar, etc)
• a sprankle of salt & pep

instructions

1. Roast your sweet potato chunks with ~2 tsp olive oil and a pinch of salt at 400°F for 20-22 mins, stirring to flip halfway through.
2. When your sweet potato has finished cooking, combine all of the salad ingredients in a large bowl and mix well.
3. In a small container, combine the dressing ingredients and shake to combine.
4. Add the dressing to the salad and stir/ shake/ mix/ whatever to ensure every morsel is coated with some of the oily goodness.
5. Let sit for about 30 mins before enjoying for full flavor permeation.
6. Follow up with gum so yo breaf dont stank of the whole onion in here.

macros (estimate) & notes