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Roasted, Sweet Potato & Chickpea Salad
A healthy, easy, vegan meal that will not only nourish your body but it will leave you feeling satisfied.
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Salad
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1
large
sweet potato
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2
tbsp
extra virgin olive oil
-
1
head
broccoli
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1
tsp
organic coconut oil
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1
tsp
coconut sugar
-
Pinch
salt & pepper
Optional: 2 tbsp fresh dill, 1 thinly sliced red pepper
Roasted Chickpeas
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425
g
can of chickpeas
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1
tbs
extra virgin olive oil
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1
tbsp
tandoori masala spice
Optional: pinch of cayanne or red pepper flakes
Cilantro - Lime Dressing
-
1
lime
freshly squeezed
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3/4
cup
fresh cilantro
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1/4
tbsp
cumin
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1/4
cup
extra virgin olive oil
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2
heaping tbsp
tahini
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1/2
tbs
herbamere or himalayan salt
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1/4
cup
water
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Preheat oven to 375 F, oil baking sheet with the organic coconut oil.
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Add rinsed & dried chickpeas to mixing bowl. Season with olive oil, tandoori spice, coconut sugar & salt. Toss
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Add sweet potato & chickpeas to pan. Drizzle with olive oil salt/pepper (and dill if you choose)
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Add chopped broccoli, zucchini to another baking sheet. Drizzle with olive oil. sprinkle with salt & pepper
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Bake both pans for 15 minutes, then toss. Cook for an additional 20 minutes or until cooked.
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Prepare Cilantro - Lime dressing in food processer, while vegetables and chickpeas are cooking. Add water & salt as needed
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Plate & Enjoy!!