​

​

 INGREDIENTS

• Quinoa 2 cups (cooked)

• Sweet potato 1

• Garbanzo canned 1 ½ to 2 cups (rinsed)

• Turmeric powder 2tsp

• Garlic powder 1tsp

• Red paprika 2tsp

• Cayenne Pepper to taste  

• Apple cider vinegar

• Himalayan pink salt to taste  

• Oil  

• Scallions ½ cup (sliced)

• Baking sheet

• Parchment paper

​

PROCESS

• Preheat the oven to 400F.

• Wash and cut the sweet potato into 4 quarters.

• Cut each quarter into half moon shape slices.

• Spread them equally on the baking sheet lined with parchment paper.

• Brush them with oil, add salt & garlic powder.

• Flip them over and repeat.

• Roast them in the oven for 30min.

• When ready, flip them again & roast them on broil for 5 to 10 min longer until golden brown.

• In a meantime, heat up few drops of oil in your skillet and start sautéing the garbanzo.

• Add all the spices including salt and stir thoroughly for 5 more minutes. You may lower the heat.

• When ready, add quinoa and apple cider vinegar and stir again for few seconds.

• Take it off the heat, add the potatoes with scallions and stir thoroughly again.