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18Ingredients
29Minutes
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Ingredients
US|METRIC
2 SERVINGS
- 6 oz. salmon fillets (Wild)
- 1 tsp. sesame oil
- 1/3 cup mirin (Japanese sweet rice wine)
- 1/2 cup soy sauce
- 1/2 tsp. ginger
- 3 garlic cloves (minced)
- 2 Tbsp. maple syrup
- 3 cups sweet potatoes (peeled and cubed)
- 1 cup garbanzo beans (cooked, rinsed)
- 1 Tbsp. fresh cilantro (chopped, plus more for garnish)
- 1/2 tsp. cumin
- 1/2 tsp. onion powder
- 1/2 tsp. paprika
- 1/4 tsp. cayenne pepper
- 1/4 tsp. Himalayan salt
- freshly grated black pepper
- 2 cups baby kale
- 1 lime (or lemon)
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Reviews(1)
Dot 4 years ago
Easy to make, very delicious. The chickpea sweet potato purée was amazing and could be served with seared sea scallops, chicken or any mix of roasted, steamed or sautéed veggies.