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 INGREDIENTS

•Sweet potato ½

•Brown rice cooked ½ cup

 •Mung beans 1/2 cup cooked

•Veggies of your choice

 •Crushed Pistachios to garnish

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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.

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FOR THE SPICY CASHEW DIP

•Cashews ½ cup (soaked for 6 hours and rinsed)

•Tahini 1tbs

•Garlic minced 1 clove (or garlic powder 2tsp)

•Juice from 1 lemon

•Organic mustard 1 tsp

•Sriracha or your choice of hot sauce to taste

•Water 1/2 cup (you may add more if need it)

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 Blend everything in high power blander and ad waters as need it.

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Cooking the mung beans is same as lentil, no need to presoak. When ready, ad garlic and pink salt to taste. For kale salad, visit my Guru Salad page on my main recipe page.   

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