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@talysethecreator: #fyp #fy #foryou

talysethecreator
talysethecreator
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Tuesday 12 August 2025 19:00:46 GMT
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This colourful AUTUMN SALAD is packed with protein, plants, and fibre, and is perfect for meal prepping 🍂🥬🧡 Serves 3 INGREDIENTS: 1 jar/can (400g) chickpeas, drained & rinsed 1 medium sweet potato, chopped into small pieces 1 block (200g) tempeh 1 tsp smoked paprika ½ tsp garlic granules Drizzle of olive oil Pinch of salt and pepper DRESSING: 2 tbsp extra virgin olive oil 1 tbsp lemon juice (about ½ lemon) 1 tsp whole grain dijon mustard 1-2 tsp maple syrup (to taste) Pinch of salt and pepper 100g kale, chopped 250g cooked quinoa (I used a pouch) 90g pomegranate seed 100g feta to top Optional pumpkin seeds to top Hummus to serve METHOD: Pre-heat the oven to 180°C. Add the tempeh, chickpeas, and sweet potato to a large baking dish. Season with smoked paprika, garlic granules, salt, pepper, and a drizzle of olive oil. Mix well and bake in the oven for around 30-40 minutes until the sweet potato is soft. Mix halfway through. Make the dressing in a small bowl by mixing all the ingreditents together. Prep the salad in a big bowl by mixing the kale, cooked quinoa, baked chickpeas, sweet potatoes, and tempeh, pomegranate seeds and feta. Drizzle over the dressing and mix well until the salad is fully coated. Optionally sprinkle with some pumpkin seeds. Serve with a large dollop of your favourite hummus. #mealprep #lunch #salad #autumnrecipes #fallrecipes
This colourful AUTUMN SALAD is packed with protein, plants, and fibre, and is perfect for meal prepping 🍂🥬🧡 Serves 3 INGREDIENTS: 1 jar/can (400g) chickpeas, drained & rinsed 1 medium sweet potato, chopped into small pieces 1 block (200g) tempeh 1 tsp smoked paprika ½ tsp garlic granules Drizzle of olive oil Pinch of salt and pepper DRESSING: 2 tbsp extra virgin olive oil 1 tbsp lemon juice (about ½ lemon) 1 tsp whole grain dijon mustard 1-2 tsp maple syrup (to taste) Pinch of salt and pepper 100g kale, chopped 250g cooked quinoa (I used a pouch) 90g pomegranate seed 100g feta to top Optional pumpkin seeds to top Hummus to serve METHOD: Pre-heat the oven to 180°C. Add the tempeh, chickpeas, and sweet potato to a large baking dish. Season with smoked paprika, garlic granules, salt, pepper, and a drizzle of olive oil. Mix well and bake in the oven for around 30-40 minutes until the sweet potato is soft. Mix halfway through. Make the dressing in a small bowl by mixing all the ingreditents together. Prep the salad in a big bowl by mixing the kale, cooked quinoa, baked chickpeas, sweet potatoes, and tempeh, pomegranate seeds and feta. Drizzle over the dressing and mix well until the salad is fully coated. Optionally sprinkle with some pumpkin seeds. Serve with a large dollop of your favourite hummus. #mealprep #lunch #salad #autumnrecipes #fallrecipes
Lên con Đẹp Mã - @Gemini Hùng Huỳnh + @Hoà Minzy bản siêu dễ 🤟🏻😚 Dc: Me + @Just2Dance #depma #hoaminzy #geminihunghuynh #tiemgaudepmachallenge #thengoctran
Lên con Đẹp Mã - @Gemini Hùng Huỳnh + @Hoà Minzy bản siêu dễ 🤟🏻😚 Dc: Me + @Just2Dance #depma #hoaminzy #geminihunghuynh #tiemgaudepmachallenge #thengoctran
hahahah two years ago stiching poundcake #brycehall #onthisday
hahahah two years ago stiching poundcake #brycehall #onthisday
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Các bà vào xem nhé khỏi ntin riêng t nữa #hanachaoxin #tiepthilienketshopee #hanalivestream #hanateam

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