Roasted Sweet Potato & Chickpea Salad

Name: Roasted Sweet Potato & Chickpea Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: 2 small organic sweet potatoes* (sliced into 1/2-inch rounds with skin on); 1 15-ounce can chickpeas ((rinsed, drained and patted dry // ~1 1/4 cups drained as original recipe is written)); 2 tbsp grape seed or melted coconut oil ((divided)); 2–3 tbsp tandoori masala spice blend*; 1/8 tsp sea salt ((plus more to taste)); 1 tsp coconut sugar; 1/4 tsp turmeric ((optional)); 1 large bundle (~12 stems/bundle) rainbow chard* or kale* ((chopped, large stems removed)); 2–3 tbsp roasted lightly salted or unsalted pumpkin seeds ((optional)); 1/4 cup tahini; 1 tbsp maple syrup; 1 small lemon, juiced ((~2 Tbsp juice as original recipe is written)); 1–2 tbsp hot water ((to thin))

By Minimalist Baker · Minimalist BakerPublic

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An amazing, hearty salad with swiss chard, roasted sweet potatoes, and crispy chickpeas with a creamy tahini dressing. A healthy, plant-based meal.

Prep: 10 min
Cook: 30 min
Total: 40 min
Servings: 4

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This recipe was taken from Roasted Sweet Potato & Chickpea Salad · by Minimalist Baker. If you enjoy it, please consider supporting the creator at the source.

Ingredients

For 4 people

Cooking for

2small organic sweet potatoes* (sliced into 1/2-inch rounds with skin on)
115-ounce can chickpeas ((rinsed, drained and patted dry // ~1 1/4 cups drained as original recipe is written))
2 tbspgrape seed or melted coconut oil ((divided))
2–3 tbsptandoori masala spice blend*
0.13 tspsea salt ((plus more to taste))
1 tspcoconut sugar
0.25 tspturmeric ((optional))
1large bundle (~12 stems/bundle) rainbow chard* or kale* ((chopped, large stems removed))
2–3 tbsproasted lightly salted or unsalted pumpkin seeds ((optional))
0.25 cuptahini
1 tbspmaple syrup
1small lemon, juiced ((~2 Tbsp juice as original recipe is written))
1–2 tbsphot water ((to thin))

Steps

1
Preheat oven to 205°C (204 C) and line a baking sheet with foil.
2
Add chickpeas to a small mixing bowl and toss with half of the oil and all of the tandoori masala spice blend, salt, coconut sugar, and turmeric (optional). Taste and adjust seasonings as needed, making sure they're well-salted and thoroughly seasoned. Arrange on half of the prepared baking sheet.
3
Add sweet potato rounds to the other half of the baking and drizzle with remaining oil - toss. Sprinkle with a bit of salt and arrange in a single layer.
4
Bake for 20 minutes, then remove from oven to toss chickpeas and flip sweet potatoes to ensure even cooking. Return to oven and cook for 10-15 minutes more or until sweet potatoes are tender and golden brown, and chickpeas are firm and crispy.
5
In the meantime, add tahini, lemon juice, and maple syrup to the mixing bowl you used earlier (for the chickpeas) and whisk to combine. Thin with hot water until pourable. Taste and adjust seasonings as needed. Set aside.
6
Once the potatoes and chickpeas are done roasting, let cool for a few minutes. To serve, divide chard or massaged* kale between serving dishes and top with sweet potatoes, chickpeas, and pumpkin seeds (optional). Serve with dressing on the side. Best when fresh, though leftovers will keep covered separately for 2-3 days.

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Per portion

Calories: ~40.9 kcal
Protein: ~1.4 g
Fat: ~2 g
Carbs: ~5.4 g
Fiber: ~0.8 g
Sodium: ~1.5 mg

7 ingredients still need USDA food links. turmeric ((optional)), tahini are linked but not in weighable units yet. Any figures below include only weighable linked amounts. Shown for one portion of a 4-portion recipe.

Approximate — includes amount ranges.

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