I’ve been incorporating more salads into my already relatively healthy diet this week and while my immediate cravings were satisfied, what I wanted was to create one myself. I don’t often gravitate to recipe sites for salad inspiration because the way I cook is spontaneous and I go with what I’m feeling on the day. Meal planning for the week ahead is not my thing! I took matters into my own hands and whipped up this pasta salad bowl that satiated the boys’ appetites: chorizo and tomato-based sauces are a match made in heaven. With salads, preparation is the most time consuming part but I find it calming to chop vegetables up, especially when you’ve got ‘Straight Up Funk-Soul Drivetime’ playing in the background. That flow…
I preheated the oven to 180 degrees, then mixed the sweet potato cubes in canola oil, paprika, cinnamon and a pinch of salt. Baked for 1 hour.
Cooked 300g of spiral pasta.
Chopped up half a bunch of celery and one loner of a cucumber.
Then I sliced 2.5 chorizos and fried them for two minutes.
Finally, I drained two cans of chickpeas and gave them a quick rinse. There was definitely a chickpea theme this week, but they are so versatile, filling, and cheap!
When the sweet potatoes were done, I assembled all the ingredients into deep bowls and topped them with passata.