Sweet Dijon Vinaigrette and Chickpea, Sweet Potato, Beet and Vegetable Salad Bowl - The Full Helping

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5 from 2 votes

Sweet Dijon Vinaigrette and Chickpea, Sweet Potato, Beet and Vegetable Salad Bowl

Author - Gena Hamshaw

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Ingredients

For the Sweet Dijon Dressing

3/4 cup water
4 pitted medjool dates
3 tablespoons Dijon mustard
2 tablespoons apple cider vinegar
2 tablespoons tamari or coconut aminos
1 tablespoon balsamic vinegar
3 tablespoons nutritional yeast
1 teaspoon ground flax seed
2 tablespoons shelled hemp seeds

For the Salad Bowl:

4 heaping cups greens of choice
1 1/2 cups roasted chickpeas you can use this recipe
1 1/2 cups roasted beets I used a mixture of yellow and red
1 large baked sweet potato cubed (or 1 large sweet potato, cubed and roasted)
1 cup shredded red cabbage
1 cup chopped cucumbers

Instructions

To make the dressing, blend all ingredients in a high speed blender till smooth. Store in an airtight container in the fridge until ready-to-use. The dressing will make 1 1/2 cups, and it will keep for up to 8 days.
To assemble the salad bowls, divide all ingredients evenly among four bowls of plates. Use the greens as the base and then arrange the other ingredients on top. Drizzle with the sweet Dijon vinaigrette, and serve.