- 1 bunch of rainbow chard, sliced into strips
- 1 large carrot grated
- 1 15-oz. can garbanzo beans
- ¼ cup peanuts chopped
- 1 sweet potato cut into 1 inch cubes
- 1 avocado (optional)
- Olive oil and salt as needed
- ¼ cup peanut butter
- 1 lime juiced
- 1 to 2 tb. Soy sauce
- 1 Tb.Honey, maple syrup or agave
- 2 Tb. Parsley or cilantro
- 2 tsp. fresh ginger, grated
- 1 clove garlic minced
Prepare the rainbow chard by removing the stems and then cutting the leaves into thin strips, like a chiffonade. Save the stems and chop into small pieces. Massage the greens with your hands in a large bowl with a sprinkle of olive oil and a dash of salt. Add grated carrot to bowl.
Preheat oven to 425F. Drain and dry the garbanzo beans, add the chopped rainbow chard stems then toss them and the garbanzo beans with a tablespoon of olive oil and a dash of salt. Cut sweet potatoes with their skins on into 1 inch cubes and toss with olive to coat and a dash of salt. Spread both garbanzo beans and sweet potatoes on baking sheets with enough space for both and roast in preheated oven for about 20 minutes. Add maybe 5-10 minutes more for the sweet potatoes Remove from oven. Once they have cooled, add them to the greens.
For the dressing finely chop or optionally use a mini-food processor or blender to combine the dressing ingredients. The mixture will be thick, so thin it with water one tablespoon at a time until the right consistency is reached. Pour desired amount over the salad and toss until coated. Add sliced or cubed avocado. Top with chopped peanuts. Extra dressing is good on meat or other vegetables.