Roasted Sweet Potato & Chickpea Salad
Ingredients
The salad
-
2
small
organic sweet potatoes
-
1
15-ounce can
chickpeas
-
2
Tbsp
grape seed or melted coconut oil
-
2-3
Tbsp
tandoori masala spice blend
-
⅛
tsp
sea salt
-
1
tsp
coconut sugar
-
¼
tsp
turmeric (optional)
-
1
large bundle
rainbow chard or kale
-
2-3
Tbsp
pumpkin seeds (optional)
The dressing
-
¼
cup
tahini
-
1
Tbsp
maple syrup
-
1
small
lemon
-
1-2
Tbsp
hot water
Instructions
- Preheat the oven to 400°F (204°C) and line a baking sheet with foil.
- In a bowl, toss chickpeas with half the oil, tandoori masala, salt, coconut sugar, and turmeric, then arrange on one half of the baking sheet.
- On the other half, place sweet potato rounds drizzled with the remaining oil and a bit of salt.
- Bake for 20 minutes, then toss the chickpeas and flip the sweet potatoes for even cooking.
- Return to the oven for another 10-15 minutes until the sweet potatoes are tender and chickpeas are crispy.
- Meanwhile, whisk together tahini, lemon juice, maple syrup, and hot water in a bowl until combined.
- Once roasted, let cool slightly, then serve over a bed of chard or kale topped with sweet potatoes, chickpeas, and pumpkin seeds, with dressing on the side.
Nutrition Facts (estimated)
Servings
4
Calories
311
Total fat
16.7g
Total carbohydrates
35g
Total protein
10.9g
Sodium
272mg
Cholesterol
0mg
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