Spiced Sweet Potato Salad

This fibre and protein packed salad is perfect for lunches for back to school or back to work. This hearty salad contains beta carotene rich sweet potato as well as  protein packed chickpeas and almonds, keeping you full through your busy afternoon.

Course Easy
Cuisine Vegan
Servings 2

Ingredients

  • 1 medium sweet potato skin on, cut into medium/ large dice
  • 1 red onion cut into wedges
  • ½-1 cup of chefs choice roasted chickpeas
  • ¼ cup green olives cut in half
  • 1 handful of medjool dates cut in half
  • ½ tsp of ground cumin
  • ½ tsp paprika
  • 1/2 tsp ground coriander
  • 1 cup flat leaf parsley roughly chopped.
  • 1 lemon
  • Extra virgin olive oil
  • Handful of toasted almonds chopped

Method

  • Preheat oven to 200 Celsius.
  • Dice a sweet potato into medium dice and chop 1 red onion into wedges.
  • Toss sweet potato, red onion and ½-1 cup of chefs choice chickpeas with extra virgin olive oil, spices, salt and pepper.
  • Roast for approximately 30 minutes until sweet potato is tender and chickpeas are crunchy.
  • Once the sweet potatoes have cooled slightly, in a large bowl, toss the sweet potato and chickpea mix with 1 cup of chopped flat leaf parsley, olives and chopped dates.
  • Squeeze over lemon juice, a drizzle of extra virgin olive oil, a sprinkle of paprika and toss.
  • Serve warm topped with crunchy almonds and extra parsley.

 

Ashley Baker