MAKING
1. In a skillet, dry roast the pumpkin seeds for about 5 minutes, until it turns fragrant and light brown. Transfer to a plate and allow to cool.
2. In a mixing bowl, place kale, add the cooked yams, Whole grain mustard and chim...
MAKING
1. In a skillet, dry roast the pumpkin seeds for about 5 minutes, until it turns fragrant and light brown. Transfer to a plate and allow to cool.
2. In a mixing bowl, place kale, add the cooked yams, Whole grain mustard and chimichurri sauce, season with salt and pepper.
3. Add roasted pumpkin seeds and gently toss to mix all ingredients.
SERVING
4. Serve as a hearty vegetarian...