Ingredients
- 1 medium sweet purple potato scrubbed
- 1 medium russet potato scrubbed
- 1 cup cooked chickpeas or canned, rinsed & drained
- 1 cup fresh spinach leaves
- ½ cup corn kernels fresh or frozen
- ½ cup beet ribbons peeled and shredded or spiralized
- ¼ cup shredded raw daikon or cabbage
- 2 pieces whole-grain pita or flatbread use gluten-free if needed
- 2 tbsp olive oil
- ½ tsp cumin
- ½ tsp smoked paprika
- Salt & pepper to taste
- Flax seeds or sesame seeds for garnish
Instructions
- Preheat oven to 400°F (200°C).
- Place both potatoes on a baking sheet, pierce with a fork, and roast 35–45 minutes, until tender.
- In a pan over medium heat, add 1 tbsp olive oil. Add chickpeas, cumin, smoked paprika, salt, and pepper. Cook 5–7 minutes until lightly crisp.
- In a skillet, sauté spinach with a drizzle of olive oil for 1–2 minutes until just wilted.
- Shred or spiralize beet and daikon/cabbage.
- Heat corn briefly in a pan or microwave. Toast pita or flatbread lightly, then cut into triangles.
- Slice roasted potatoes in halves or wedges. Arrange spinach, corn, chickpeas, beet ribbons, raw shredded vegetables, and potato halves in a bowl. Add pita on the side.
- Sprinkle flax seeds or sesame seeds on top. Serve warm.
Notes
- Roast sweet potatoes and chickpeas up to 3 days ahead; store in airtight containers in the fridge.
- Keep raw veggies separate for freshness.
- Store dressing on the side until ready to serve.
- Wrap pita tightly and store at room temperature for 2 days or freeze up to 1 month.