Roasted Sweet Potato & Chickpea Salad
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Minimalist Baker · by Minimalist Baker★ 4.8 (39)

Roasted Sweet Potato & Chickpea Salad

NUTRITION · PER SERVING40M COOK
CAL 22%·PRO 30%
CARBS 56G51% OF CAL
14G FIBER4G ADDED9G INTRINSIC30G OTHER13G TOTAL SUGAR
FAT 20G40% OF CAL
2G SAT18G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A hearty salad with roasted sweet potatoes, crispy chickpeas, and Swiss chard dressed with tahini and spiced with warming masala. Plant-based and satisfying.

mainmediterraneansaladbowlbeansdairy freegluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • 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))
PREP
10M
SODIUM
535MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.