Nutritional Highlights:
- Sweet Potatoes: Rich in beta-carotene, vitamin C, and complex carbs that fuel mitochondrial ATP production.
- Chickpeas: Packed with B-vitamins and magnesium for energy metabolism and mitochondrial health.
- Kale/Spinach: High in antioxidants (vitamins C & E) and magnesium, supporting oxidative stress reduction and ATP synthesis.
- Olive Oil & Tahini: Healthy monounsaturated fats that protect mitochondrial membranes and promote energy production.
- Walnuts: Source of omega-3 fatty acids and antioxidants that reduce inflammation and support cellular function.
- Pomegranate Seeds: High in polyphenols to protect mitochondria from oxidative damage
This easy-to-make salad is packed with the nutrients your mitochondria need to thrive—perfect for a healthy lunch or light dinner
Serves: 2-4
Ingredients:
For the Salad:
- 2 medium sweet potatoes, peeled and cubed
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 cups kale or spinach, chopped
- 1 tbsp olive oil
- ½ tsp ground cumin
- ½ tsp paprika
- Salt and pepper, to taste
For the Dressing:
- 2 tbsp tahini
- 1 tbsp lemon juice
- 1 tbsp water (or more for desired consistency)
- Salt and pepper, to taste
Optional Toppings:
- 1 tbsp pomegranate seeds
- 1 tbsp walnuts, chopped
Instructions
- Preheat oven to 400°F (200°C).
- Roast sweet potatoes:
- Toss cubes with olive oil, cumin, paprika, salt, and pepper.
- Spread on a baking sheet and roast 25–30 min, flipping halfway.
- Roast chickpeas:
- Lightly coat with olive oil and a pinch of salt.
- Roast on a separate sheet 15–20 min until crispy.
- Prepare dressing:
- Mix tahini, lemon juice, and water until smooth.
- Add salt/pepper to taste.
- Assemble salad:
- Combine roasted sweet potatoes, chickpeas, and greens in a bowl.
- Drizzle with dressing and toss gently.
- Garnish with pomegranate seeds and walnuts if desired.
- Serve warm or room temperature.
Enjoy,
Coach Anna