left over avocado *lemon-dilly dip* from the chipotle chickpea wings in the fridge & nothing prepped for dinner tonight, led me to this...i plan on putting some over a bed of mixed greens and enjoying it immensely tonight while dining with one of my favorite people in all the world, marla binet (aka gramma M). we eat @ her home and watch "the biggest loser" together every tuesday evening that we are both around. she is being very understanding of me and my need to bring my own food and i am certain that milo will quite enjoy sharing her chicken and rice with her : ) i just had to have a taste test and i can guarantee that it is most certainly delicious!
this is super easy, especially if you already have the dressing ready to go in the fridge.
1 medium sweet potato, cut into bite-size pieces
1/2 a cucumber, cut into bite-size pieces
1/2 a red pepper, diced
1/2 an avocado, diced
(i was out of onion but i think this would have been even more delicious with some red-onion added)
2 cups cooked chickpeas (it was my plan originally to use black beans, but i was all out and hadn't the time to cook any, a solitary can of chickpeas @ the back of the pantry stood in. you could use any cooked beans you have on hand.)
1/4 cup cilantro, chopped
sea salt & pepper to taste
-steam the sweet potato 'til soft, place in a colander and rinse under cold water and let drain.
-combine sweet potato with the rest of the ingredients in a mixing bowl, add about 1/3 cup of *lemon-dilly dip* and gently combine. garnish with extra cilantro if you wish.
manje!
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