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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
Servings 2

Ingredients

Salad

  • 1 large sweet potato
  • 2 tbsp extra virgin olive oil
  • 1 head broccoli
  • 1 tsp organic coconut oil
  • 1 tsp coconut sugar
  • Pinch salt & pepper Optional: 2 tbsp fresh dill, 1 thinly sliced red pepper

Roasted Chickpeas

  • 425 g can of chickpeas
  • 1 tbs extra virgin olive oil
  • 1 tbsp tandoori masala spice Optional: pinch of cayanne or red pepper flakes

Cilantro - Lime Dressing

  • 1 lime freshly squeezed
  • 3/4 cup fresh cilantro
  • 1/4 tbsp cumin
  • 1/4 cup extra virgin olive oil
  • 2 heaping tbsp tahini
  • 1/2 tbs herbamere or himalayan salt
  • 1/4 cup water

Instructions

  1. Preheat oven to 375 F, oil baking sheet with the organic coconut oil.
  2. Add rinsed & dried chickpeas to mixing bowl. Season with olive oil, tandoori spice, coconut sugar & salt. Toss
  3. Add sweet potato & chickpeas to pan. Drizzle with olive oil salt/pepper (and dill if you choose)
  4. Add chopped broccoli, zucchini to another baking sheet. Drizzle with olive oil. sprinkle with salt & pepper
  5. Bake both pans for 15 minutes, then toss. Cook for an additional 20 minutes or until cooked.
  6. Prepare Cilantro - Lime dressing in food processer, while vegetables and chickpeas are cooking. Add water & salt as needed
  7. Plate & Enjoy!!