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Cara Dodge: "This dish is amazing! It's simple to make, but wa…" Read More
27Ingredients
30Minutes
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Ingredients
US|METRIC
2 SERVINGS
- 4 yellow beets (or red, quartered or halved)
- 1 bunch radishes
- 2 Tbsp. olive oil
- salt
- pepper
- 1 lb. boneless, skinless chicken breasts (or tenders, omit if vegan)
- 1 1/2 cups chickpeas (cooked, rinsed)
- 1/2 cup pesto (homemade, or store bought)
- 3 cups cooked barley (and or quinoa)
- 8 oz. artichokes (marinated, drained)
- 2 blood oranges (grapefruits and or kiwi, sliced)
- 2 avocados (sliced)
- 2 jalapenos (sliced + seeded if desired)
- 1/3 cup walnuts (toasted)
- 1/3 cup pumpkin seeds (toasted)
- 1/2 cup cotija cheese (crumbed)
- microgreens (fresh dill, parsley, cilantro + lemons, for serving)
- 2/3 cup almond butter
- 3 Tbsp. olive oil
- 3 Tbsp. lemon juice
- 2 Tbsp. nutritional yeast (or parmesan)
- 3/4 cup fresh cilantro
- 2 tsp. low sodium soy sauce (or Bragg Liquid Aminos)
- 1 clove garlic
- 3/4 tsp. chili powder
- 1/2 tsp. paprika
- salt (to taste)
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Reviews(1)
Cara Dodge 8 years ago
This dish is amazing! It's simple to make, but was a real crowd pleaser. We even took it with us on a bike trip the next day, and it tasted even better after a night in the fridge.