Roasted Sweet Potato and Chickpea Salad is great for lunch or for dinner. The roasted sliced sweet potatoes and chickpeas were seasoned with a delicious spice combination that packed a nice kick. I served it with chopped onions on a bed of fresh kale, and drizzled a creamy tahini dressing on top.
Roasted Sweet Potato and Chickpea Salad
Ingredients:
2 Sweet potatoes, sliced in round circles
1 Can of chickpeas, rinsed and drained
2 Tablespoons of olive oil
1 Teaspoon of onion powder
2 Teaspoons of smoked paprika
1//2 Teaspoon of cayenne pepper
1 Teaspoon of chili powder
1 Teaspoon of Italian seasoning
Himalayan salt and pepper, to taste
2-3 Cups of kale, shredded
1/2 White onion, chopped
Sprinkle of peanuts, chopped as desired
Smokey Tahini Dressing:
1/2 Cup of tahini
1 Fresh Lemon, juiced
1 Teaspoon of smoked paprika
1 Teaspoon of cayenne pepper
1 Tablespoon of sugar free maple syrup
Himalayan salt and pepper, to taste
Directions:
-Preheat oven to 425F.
-To make the dressing, combine all of the ingredients in a medium bowl until smooth. If it’s too thick, add a little water to thin out. Set aside.
-In a large bowl, add the sliced round sweet potatoes and chickpeas, rinsed and drained. Add the spices to the bowl along with olive oil.
Combine ingredients and add to a baking sheet with parchment paper. Bake for about 15-20 minutes or until chickpeas are slightly crispy.
-On a serving plate, add pre-washed chopped kale, roasted sweet potatoes and chickpeas. Then add chopped onion and peanuts and drizzle with a few tablespoons of salad dressing. You can also top with vegan feta cheese or avocado toss and enjoy!
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