Potato, Tomato and Spinach Salad with Cumin-Chipotle Dressing

A warm and filling meal-in-a-bowl, this flavorful salad has just the right amount of crunch from nutrient-rich sunflower and pumpkin seeds.  Its zesty cumin-chipotle dressing spices up the rich mixture of tomato, spinach and potato.  Popeye would have loved it!

Steamed potatoes cooling in their skins

  You'll need:  potatoes, spinach, tomato, sunflower seeds, pumpkin seeds, olive oil, coconut butter, lemon juice, fresh parsley, coriander powder, cumin powder, chipotle chili powder, Himalayan salt crystals
The Dressing:  Prepare the dressing before steaming the vegetables so that they can be added while warm to integrate the flavors.  In a serving bowl, whisk juice of 1/2 lemon and 1 T coconut butter into 2 T olive oil until emulsified.  Add 2 t powdered cumin, 1 t coriander powder, 1/2 t chipotle chili powder. Mix in 3 T soaked and lightly sprouted pumpkin seeds, and 4 T soaked and lightly sprouted sunflower seeds.
The Vegetables:  Wash and steam potatoes.  Allow to cool slightly, and holding the warm potato with a clean dish towel, dice into cubes. Wash and lightly steam spinach.  Cool slightly and chop into small pieces. Dice 1 - 2 ripe tomatoes. Mince the leaves from several stalks of parsley.

A warm winter salad

To Assemble: Add the potatoes to serving bowl and gently stir to coat with cumin-chipotle dressing.  Carefully, without breaking the potatoes, fold chopped spinach, minced parsley, and diced tomatoes into the salad.  Sprinkle lightly with Himalayan salt crystals.
To Serve: A large serving bowl of this colorful and zesty warm salad makes a wonderful side-dish for a family dinner.  Served with toasted bagels, it becomes a nicely balanced, spicy meal-in-a-bowl.