A warming fall salad, its ingredients will support your Lung, Liver and Large Intestine.
Place sweet potatoes on a baking sheet coated with parchment paper. Drizzle with olive oil, salt, and cinnamon.
Bake for 15-20 minutes at 350 degrees until they are soft enough to pierce with a fork.
Meanwhile, stir-fry the sliced mushrooms in a wok or large pan with olive oil, salt and apple cider vinegar for about 6-7 minutes.
Add the spinach and chestnuts and cook 2-3 minutes, or until it begins to wilt.
Remove the pan from the heat and gently stir in the cherry tomatoes and sweet potatoes.
Serve warm, over quinoa, for a complete meal.
Optional: For a spicey touch add jalapeno peppers in step three.
Ingredients
Directions
Place sweet potatoes on a baking sheet coated with parchment paper. Drizzle with olive oil, salt, and cinnamon.
Bake for 15-20 minutes at 350 degrees until they are soft enough to pierce with a fork.
Meanwhile, stir-fry the sliced mushrooms in a wok or large pan with olive oil, salt and apple cider vinegar for about 6-7 minutes.
Add the spinach and chestnuts and cook 2-3 minutes, or until it begins to wilt.
Remove the pan from the heat and gently stir in the cherry tomatoes and sweet potatoes.
Serve warm, over quinoa, for a complete meal.
Optional: For a spicey touch add jalapeno peppers in step three.
