In a small bowl, combine the Lemon Olive Oil, Black Cherry Dark Balsamic, tahini and a few twists of salt & pepper.
Whisk together until completely emulsified, set aside.
In a small bowl or mason jar, combine warm water, apple cider vinegar, sugar and salt. Whisk until sugar and salt are fully dissolved.
Pour pickling liquid over the thinly sliced onions and allow to sit uncovered at room temperature for at least an hour. (You can make these ahead of time and simply store them in an air tight container and refrigerate for up to 2 weeks)
Preheat oven to 400°F.
Arrange sweet potato and broccoli in a single layer onto 2 separate small baking sheets.
Drizzle each veggie with 2 tbsp. Greek Athinolia EVOO and season with salt and pepper.
Additionally, toss only the sweet potatoes with the 1 tbsp. Olíva! Cinnamon Chili Seasoning.
Roast both baking sheets of veggies for 10-12 minutes. If the sweet potatoes need more time, turn heat up to 425 and check periodically.
In a small bowl, combine chickpeas, 2 tbsp. Olíva! Greek Athinolia EVOO, and the 2 tsp. Olíva! Greek Seasoning. Toss gently. (These chickpeas also make a delicious, healthy snack any time of day).
Run a vegetable peeler lengthwise down the side of a large carrot to create long, twirly ribbons.
In a large mixing bowl, toss the baby kale with 2 tbsp. of the Lemon Cherry Vinaigrette. (Start with a small amount, you can always add more if desired).
Arrange roasted broccoli, cinnamon chili sweet potatoes, marinated chickpeas, purple cabbage, radish, homemade pickled onions, carrot ribbons and diced avocado.
Finish with a final drizzle of Lemon Cherry Vinaigrette and enjoy!
Ingredients
Directions
In a small bowl, combine the Lemon Olive Oil, Black Cherry Dark Balsamic, tahini and a few twists of salt & pepper.
Whisk together until completely emulsified, set aside.
In a small bowl or mason jar, combine warm water, apple cider vinegar, sugar and salt. Whisk until sugar and salt are fully dissolved.
Pour pickling liquid over the thinly sliced onions and allow to sit uncovered at room temperature for at least an hour. (You can make these ahead of time and simply store them in an air tight container and refrigerate for up to 2 weeks)
Preheat oven to 400°F.
Arrange sweet potato and broccoli in a single layer onto 2 separate small baking sheets.
Drizzle each veggie with 2 tbsp. Greek Athinolia EVOO and season with salt and pepper.
Additionally, toss only the sweet potatoes with the 1 tbsp. Olíva! Cinnamon Chili Seasoning.
Roast both baking sheets of veggies for 10-12 minutes. If the sweet potatoes need more time, turn heat up to 425 and check periodically.
In a small bowl, combine chickpeas, 2 tbsp. Olíva! Greek Athinolia EVOO, and the 2 tsp. Olíva! Greek Seasoning. Toss gently. (These chickpeas also make a delicious, healthy snack any time of day).
Run a vegetable peeler lengthwise down the side of a large carrot to create long, twirly ribbons.
In a large mixing bowl, toss the baby kale with 2 tbsp. of the Lemon Cherry Vinaigrette. (Start with a small amount, you can always add more if desired).
Arrange roasted broccoli, cinnamon chili sweet potatoes, marinated chickpeas, purple cabbage, radish, homemade pickled onions, carrot ribbons and diced avocado.
Finish with a final drizzle of Lemon Cherry Vinaigrette and enjoy!
