For the Chimichurri Dressing:
3 cloves garlic
1/3 cup extra-virgin olive oil
1/4 cup cider vinegar
1/2 cup chopped flat-leaf parsley
1/2 cup chopped cilantro
4 sprigs dill
1/4 tsp. cayenne
1/4 tsp. kosher salt
For the Turmeric Pepitas:
2 cups pepitas (or pumpkin seeds)
1 Tbs. curry powder
1 Tbs. turmeric powder
1/4 cup pure maple syrup
1 Tbs. kosher salt
4 cloves garlic, minced
For the Salad:
2 lbs. sweet potatoes, peel on and cubed
1/4 cup extra-virgin olive oil
1 Tbs. kosher salt
1 tsp. black pepper
4 cups cooked brown rice
1 head radicchio, thinly sliced
1 pomegranate, seeds removed
2 Tbs. black sesame seeds
1 cup turmeric pepitas
1 cup chimichurri dressing
For the Chimichurri Dressing:
Using a blender or a food processor, process the garlic first, then add the remaining ingredients and process just to combine. In a covered container, the dressing will keep in the refrigerator for up to one week.
For the Turmeric Pepitas:
Preheat the oven to 350°F. Line a rimmed baking sheet with parchment paper.
Combine all of the ingredients and toss well. Spread out evenly on the baking sheet. Roast for 10 minutes. Allow to cool before you break it up.
For the Salad:
Preheat the oven to 350°F.
Toss the sweet potatoes with the olive oil, salt, and pepper. Spread the cubes out on a rimmed baking sheet and roast for 10 to 15 minutes, until fork tender.
Combine the sweet potatoes, rice, radicchio, pomegranate seeds, and black sesame seeds with turmeric pepitas and chimichurri dressing. Depending on how well dressed you like your salad, you might want to add more dressing.
Mix well and serve.
Hearty but wholesome veg-forward eats from the chef of Harbinger and Harken
