A little less than five years ago, I was packing up my condo in Montreal, and saying goodbye to my family and friends to come live in Toronto with the man I love. I was scared, excited and confused all at once as we drove 600 km to settle in this new city.
Those past five years in Toronto have been nothing less than life-changing for me. Never would have I guessed back then that my life would turn around that much in such a short period of time. My first couple years here were some of the hardest. I felt lost, alone, depressed and got very soon confronted to the obvious: I was unhappy and unfulfilled. I will forever be grateful for that period, for that it allowed me to face what I wasn’t able to see in the comfort of my old life. The heaviness of my life soon became unbearable, shook me up, and pushed me to make a change. Two years after moving here, I finally started listening to the little voice in my heart, and quit my corporate career to go back to nutrition school. Without knowing it, I would embark then on the most rewarding journey of my life, the one that would lead me to doing what I love and to being the happiest I had ever been.
It’s with mixed feelings that we’ve now decided to pack this little love nest of ours and move back to our hometown, Montreal. We’ll officially be saying goodbye next week. We always knew that Toronto was a temporary step in our lives. That sooner or later, life would bring us back home. This time has now come. Although we’re sad to leave the life we’ve built here behind, it feels right and we know it’s for the very best. I couldn’t be happier to reunite with my family and friends, and I’m so excited for what’s to come.
ABOUT THE RECIPE + SPOTLIGHT ON CHLORELLA
In the midst of all the packing and stress, my body has been asking for meals that are both comforting and energizing. A craving for both is where the idea for this colourful dish was born. Oven-baked sweet potatoes, crispy spicy chickpeas, tangy red cabbage and a generous drizzle of a dreamy, nutrition-packed, umami tahini sauce.
This green sauce hides a secret superfood ingredient: Sun Chlorella. If you’re new to chlorella, it’s a nutrient-dense single-cell green algae – aka all-star superfood. You can think of it as a supplement; chlorella can be found either in powder form (what I used here for this recipe), or in tablets if you prefer consuming it this way. I’ve been adding it to my morning smoothies, soups and even desserts for a few years now and I love how it instantly boosts any meal while infusing it with a gorgeous green colour.
There are many reasons why chlorella is so good for us. Let me list a few of those here for you:
- Packed with protein, containing all of the amino acids
- One of the very rare plant sources of active B12 (primarily found in animal products). Weight for weight, chlorella contains more active B12 than liver, making it a food of choice for vegans and vegetarians
- Has more chlorophyll than any other plant on the planet! Chlorophyll-rich foods help increase oxygen delivery in the body, lower risks of heart diseases, and are powerful antioxidants, among many other things
- Supports the immune system
- Promotes a healthy digestion
- Promotes a healthy, glowing skin
- Can improve brain health and make your mind more alert
These are only a few of chlorella’s numerous health benefits. You can visit the Sun Chlorella website for more details. It is a truly unique superfood and a wonderful addition to any diet.
This post was sponsored by Sun Chlorella. All opinions are my own. Thanks for supporting the brands that allow me to keep providing content here every week!
If you like this recipe, feel free to pin it to Pinterest. And if you make it, make sure to tag your photos with #thegreenlifeblog on Instagram so I can see!
- 1 large or 2 small sweet potatoes
- 1½ tbsp cooking oil (I like avocado or grapeseed oil)
- ½ tsp mild paprika
- ½ tsp sea salt
- Black pepper, to taste
- 1½ cup cooked chickpeas (roughly 1 15-oz can)
- ½ tbsp cooking oil (I like avocado or grapeseed oil)
- 1 tsp smoked paprika
- ½ tsp mild paprika
- ½ tsp chili powder
- Pinch of sea salt
- ¼ cup tahini
- 2 tbsp lemon juice (about 1 small lemon)
- 1 small clove garlic, pressed
- 1 tsp light miso
- 1 tsp maple syrup
- ½ tsp Sun Chlorella powder
- ½ cup finely shredded red cabbage
- A squeeze of lemon juice
- 1 green onion, finely chopped
- Preheat the oven to 425F. Line a large baking sheet with parchment paper (you might need to use two sheets).
- Scrub the sweet potato under running water with a vegetable brush to remove any dirt. Cut into thin fries. Place in a bowl and toss with the oil, paprika, salt and pepper. Place the fries evenly on the prepared baking sheet, making sure to leave some space between each fry (this will help them get crispier). Bake in the oven for 30-40 minutes, until brown and crispy, flipping halfway through.
- While the fries are baking, prepare the green sauce. Blend all of the ingredients for the sauce into a blender (or whisk in a small bowl). Add water, one tablespoon at a time, until the desired consistency is achieved (I used about 3-4 tablespoons).
- Now prepare the chickpeas. In a bowl, toss chickpeas with the oil and spices. Transfer to a large skillet and cook over medium heat until lightly toasted, about 6-7 minutes, stirring occasionally.
- Place shredded cabbage in a small bowl, add a squeeze of lemon juice and mix well.
- To serve, add sweet potatoes to a serving plate or bowl. Top with the spicy chickpeas, red cabbage, green onion and sprouts. Add a generous portion of the chlorella sauce on top. Enjoy immediately.
“Say yes to new adventures.”