The Trio
A colourful pallat of red cabbage, sweet potato and green salad. Vegan and compliant with the Mediterranean Diet.
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Ingredients
The Purple Cabbage Mix
1 red onion
1 small red cabbage
1 cup canned chickpeas
1/4 cup apple cider vinegar
2 TBSP honey
2 TBSP olive oil
1/4 tsp salt
1/4 tsp black pepper
Tahini Sauce
2 TBSP tahini
1 tsp lemon
4 tsp water
1/4 tsp salt
1 clove garlic
2 TBSP olive oil
The Yellow Sweet Potatoes
1-2 sweet potatoes
1/4 cup oat milk
1 tsp salt
1/2 tsp black pepper
The Green Salad
1 cup romaine lettuce
1/2 cup arugula
1/4 cup lemon
1 tsp dijon mustard
2 TBSP olive oil
1/2 tsp salt
The Purple Cabbage Mix
1 red onion
1 small red cabbage
1 cup (164g) canned chickpeas
1/4 cup (59 ml) apple cider vinegar
2 TBSP (30 ml) honey
2 TBSP (30 ml) olive oil
1/4 tsp (1.25 ml) salt
1/4 tsp (1.25 ml) black pepper
Tahini Sauce
2 TBSP (30 ml) tahini
1 tsp (5 ml) lemon
4 tsp (20ml) water
1/4 tsp (1.25 ml) salt
1 clove garlic, crushed
2 TBSP (30 ml) olive oil
The Yellow Sweet Potatoes
1-2 sweet potatoes
1/4 cup (59 ml) oat milk
1 tsp (5 ml) salt
1/2 tsp (2.5 ml) black pepper
The Green Salad
1 cup (47g) romaine lettuce
1/2 cup (10g) arugula
1/4 cup (57.5g) lemon
1 tsp (5 ml) dijon mustard
2 TBSP (30 ml) olive oil
1/2 tsp (2.5 ml) salt
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Instructions
- Heat the oven to 375°F (190°C).
- Prepare the purple cabbage mix by cutting the onions and cabbage into thin strips. Mix in the remaining ingredients then add to an oven dish.
- Pop in the oven and roast for 15-20 minutes.
- Meanwhile, prepare the tahini sauce for the purple cabbage mix.
- Prepare the sweet potato mix by dicing the sweet potatoes. Boil for 10 mins over medium heat or until soft.
- Discard the excess water then smash the sweet potatoes and add milk, salt and black pepper.
- To make the salad, chop the greens and mix with lemon, dijon mustard, olive oil and salt.
- Assemble the trio into a serving plate and drizzle tahini sauce over the purple cabbage mix.
Nutritional Info
Storage
Notes
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