Ingredients
For the Sauce:
- 1 tbsp dijon mustard (GF)
- 1 tbsp maple syrup or honey
- 1.5 tbsp olive oil
- 1 tbsp apple cider vinegar
Roasted Veg Layer:
- 1-2 Roasted sweet potatoes cubed
- 1/2 head Roasted cauliflower
- 1 can of chickpeas
Grain Layer:
- 100 g quinoa (dried weight)
Greens Layer:
- 2 handfuls of Finely shredded kale massage with lemon + pinch of salt
Toppings
- 1 tbsp Mixed seeds
Instructions
- Prepare your vegetables and chickpeas for roasting with a sprinkle of olive oil, spices and sea salt. I used smoked paprika for my chosen spice. Oven bake for 35-40 mins at 200C. Let the vegetables cool before adding them to your jars.
- Boil water in a pan and cook 100g of quinoa for about 20 minutes. Let cool before adding to your jars.
- Begin to layer your salad jars starting with the sauce, followed by the chickpeas, roasted veg, quinoa and kale.
Notes
- Store in airtight jars in the fridge
- Keeps fresh for up to 4 days
- Keep toppings (seeds) separate for maximum crunch
Nutrition
Serving: 1g | Calories: 450kcal | Carbohydrates: 62g | Protein: 15g | Fat: 8g | Fiber: 15g | Sugar: 11g