|2 servings||calories per servings 550||protein serving 18 g||carbs per serving 68 g||total fat per serving 26 g|
The concept for this superfood-packed dish is inspired by our on-staff nutritionist’s favorite go-to meals. It’s quick, simple and satisfying, and who doesn’t love fries? Like other greens, spinach is remarkably nutrient-dense, but it’s easy to cozy up to because of its mild flavor and soft texture. By using Greek yogurt as a base for the dipping sauce, you trade the saturated fat and extra calories of mayonnaise or sour cream for protein and probiotics. Sprouting legumes enhance their already impressive nutritional profile and lend a fresh crunch to the dish.
|Nutrition Facts||/ Per Serving|
|Total Fat||26 g|
|Saturated Fat||3 g|
|Trans Fat||0 g|
|Total Carbohydrates||68 g|
|Dietary Fiber||12 g|
MISE EN PLACE
• Heat oven to 450° F.
• Peel sweet potatoes if desired. Cut into 1/4- to 1/2-inch thick fries.
• Finely chop green onion.
On a baking sheet, toss sweet potato with 2 teaspoons olive oil and 1/4 teaspoon PeachDish Salt. Spread in a single layer.
Roast until browned and tender, 15-20 minutes, turning gently halfway through.
While potato bakes, in a bowl, combine yogurt and pesto. Taste and adjust seasoning as desired with PeachDish Salt.
• In a large bowl, combine vinegar, mustard and Bragg Liquid Aminos.
• Whisk in 2 tablespoons olive oil.
To dressing, add spinach, green onion, currants, sunflower seeds and Crunchy Mix. Toss to combine.
• Divide salad and oven fries between 2 dinner plates.
• Serve with creamy pesto, and enjoy!
Seth worked with top chefs in New York and in Atlanta, and worked as the Program Director for a farm to school pilot program aimed at developing standards-based, hands-on garden and cooking curriculum for children from kindergarten to fifth grade. Seth also spent several years working as a farmers market chef in Atlanta. During this time, he established and developed connections between the market and local schools, after-school clubs, senior living facilities, and other community organizations. At these community connection posts, he shared his culinary knowledge and expertise, giving hands on cooking instruction as he explained how farmers markets can benefit an individual's health and community. In 2016, Chef Seth was named a Georgia Grown Executive Chef for his commitment to locally grown food.Learn More...