Name: Roasted Sweet Potato & Chickpea Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Cuisine: Gluten-Free, Indian-Inspired, Mediterranean-Inspired, Middle Eastern-Inspired, Vegan
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))

From the recipe box

Roasted Sweet Potato & Chickpea Salad

Yield4

Prep10 min

Cook30 min

Total40 min

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Ingredients

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Step by step

Method

5 steps

1
Heat the oven to 400°F. Toss the sweet potato rounds with 1 Tbsp oil and half the tandoori masala and spread on one side of a sheet pan.
2
Toss the chickpeas with the remaining oil, remaining tandoori masala, sea salt, coconut sugar, and turmeric and spread on the other side.
3
Roast 25 to 30 minutes, until the sweet potatoes are tender and the chickpeas are crisp.
4
Whisk the tahini, maple syrup, lemon juice, and enough hot water to make it pourable.
5
Pile the chopped chard on plates, top with the sweet potatoes, chickpeas, and pumpkin seeds, and drizzle with the dressing.

Roasted Sweet Potato & Chickpea Salad