My days feel stuffed, brimming at every edge. I have four weeks until classes end, slightly over four weeks until I pack everything M and I own into a container and ship it to California, and slightly under six weeks until I leave everything I’ve known for the past 27 years of my life. I can’t tell you how many list I have going between the move, work (school), other work (wooden spoons), wedding (oh yeah, that), and a few other things happening in my life. There are times when I feel like I just jumped off a cliff and midway down thought, “oh shit, that probably wasn’t a good idea.”
I just keep reminding myself that life can be really exciting when you dream big and take risky leaps.
Because of this, my meals are looking more and more like this salad- simple, hardly a recipe. Toss a few things in a bowl, call it good, and move onto the next task. Spinach is such a wonderful spring treat and I always seem to pair it with the last bit of winter. The Za’atar blend has this wonderful earthy sweetness that brings everything together. If you can’t find Sumac at a local store, you can always order it online.
Za'atar Roasted Sweet Potato, Chickpea, and Spinach Salad
- 1 medium sweet potato
- 1/2 medium onion
- 1/3 cup greek yogurt (or 1/4 cup heavy cream)
- 2 tablespoons Za'atar Blend*
- Juice from 1/2 lemon
- 2 tablespoons olive oil
- 1/4 cup minced parsley
- 4 ounces goat cheese
- 1 cup chickpeas, rinsed and drained if using canned
- 3-4 handfuls spinach
- Preheat oven to 375˚.
- Cut sweet potatoes into 1/4" cubes and dice onion into large chunks. In a roasting dish, combine sweet potatoes, onions, greek yogurt, and Za'atar blend. Using spoons (or your hands), toss together until sweet potatoes are well coated. Roast until sweet potatoes are tender, 20-30 minutes.
- Once sweet potatoes are done, place in a large bowl. Add spinach, goat cheese, chickpeas, and minced parsley.
- Squeeze lemon juice and drizzle olive oil on top. Toss together until well blended. Taste and add more lemon juice/olive oil if needed.