Kitchen Sink Sunflower Salad
Total Time
45 minutes
Prep Time
15 minutes
Cook Time
30 minutes
Rating
4.9 out of 5 stars
(18)
Ingredients
4 servings
- For the Sunflower Dressing
- 2 tablespoons sunflower seed butter
- 4 tablespoons plain yogurt
- Pinch of garlic powder
- 1–2 teaspoons of curry powder
- 1–2 teaspoons cumin
- Freshly ground pepper
- Salt
- Water to thin it out to taste
- For the Salad (this part is open for interpretation based on what you have!):
- 1 sweet potato
- 10 brussel sprouts
- 2 cups kale
- 1 cucumber
- 1 cup black beans (or any beans)
- Protein of choice (we used two crumbled veggie burgers)
- 1/2 cup sunflower seeds
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Preparation
Step 1
Whisk the dressing up in a small bowl, or run it through the food processor until smooth.
Step 2
Chop everything up.
Step 3
Season the sweet potatoes and brussels sprouts. Drizzle with a tiny bit of oil and roast at 425 degrees until nice and brown.
Step 4
Toss it all together! YESSSSS PLEASE!
Step 5
Save recipe for the next time?
Chef's notes
Misha says:
“I’m very particular with my sunflower butter, as I find not all are equal. Here I really do recommend the Trader Joe’s sunflower butter with the yellow and blue container design. DO NOT use the green/yellow sunflower seed butter from Trader Joe’s. It tastes completely different, and not at all good in my opinion.”
Misha also says:
“For the yogurt, you can use Greek or not; Trader Joe’s French village whole milk yogurt is highly recommended.”
