I'm so smitten with this breakfast, I'm not sure where to begin. Let me first start by saying it's one of those quick skillet meals that comes together in the same amount of time it takes to make oatmeal or a smoothie.
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A playful mix of warm spices, roasted vegetables, fresh herbs, dates, and tahini, this salad is a cold-weather fridge staple not to be missed.
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When I don't feel like cooking, my requirements are dirty the least number of dishes as possible and do minimal, if any, chopping. In the best-case scenario, I'll have some variety of leftovers waiting in the fridge. In fact, now my weekly meal prep involves making a bulk salad like today's recipe, in anticipation of a few upcoming meals where I won't feel like cooking.
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