MOROCCAN SWEET POTATO, RED QUINOA & CHICKPEA SALAD WITH HONEY HARISSA DRESSING

Honey Harissa Dressing In small bowl, whisk together flaxseed oil, vinegar, honey, honey mustard, orange zest, orange juice, harissa paste, salt, cardamom and cinnamon.

Sweet Potato Salad Toss sweet potatoes with ¼ cup of the dressing and arrange on half of parchment paper–lined baking sheet. Toss chickpeas with 2 tbsp of the dressing; arrange on baking sheet with sweet potatoes. Bake in 375°F oven until sweet potatoes are tender, 35 to 40 minutes. Transfer to large bowl.

Meanwhile, in small pot, bring lentils and 4 cups cold water to simmer; cook until lentils are tender, 20 to 25 minutes. Drain and add to bowl with sweet potatoes.

In separate small pot, bring quinoa and 4 cups water to boil; reduce heat and simmer for 12 minutes. Drain and let dry in sieve for 2 minutes. Add to sweet potato mixture.

Stir in green onions, pumpkin seeds, pecans, mint and cranberries. Drizzle with the remaining dressing; toss gently to combine. To serve, place on large serving platter; garnish with pomegranate seeds and mint leaves.

PER SERVING

about 606 cal, 21 g pro, 29 g total fat (4 g sat. fat), 70 g carb (11 g dietary fibre, 16 g sugar), 0 mg chol, 265 mg sodium, 885 mg potassium. % RDI: 9% calcium, 48% iron, 1% vit A, 14% vit C, 65% folate.

MAKES 6 SERVINGS | HANDS-ON TIME 25 MINUTES | TOTAL TIME 1 HOUR