ROASTED SWEET POTATO SALAD
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Warm roasted sweet potatoes with crispy chickpeas, toasted pumpkin seeds, and a creamy tahini dressing. Hearty and satisfying with warm spices. Works as a light lunch or dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 1 large sweet potato, diced
- 1 can (14oz) chickpeas, drained and rinsed
- 1 large shallot, sliced
- 2 tablespoons olive oil, divided
- pinch garlic powder
- pinch chili, chipotle or smoked paprika powder
- pinch pink salt
- 6 oz. leafy greens of choice (I used baby kale)
- 2 tablespoons pepitas (pumpkin seeds)
- 3 tablespoons tahini
- juice of 1/2 medium lemon
- 2-3 tablespoons water, + more as needed
- pink salt, to taste
At a glance
PER SERVING · TIME 40M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 30m
- Sodium
- 1313mg
- Total sugar
- 17g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1365mg
- Calcium
- 439mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1313MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.