Roasted Sweet Potato and Chickpea Salad

Dinner, Lunch, Vegan

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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