Sweet Potato Salad

Too few ratings

Vanessa Tesorone

Community Member

“No more boring salads! This is a super easy meal that’s still has a lot of different good and savory flavors. The roasted sweet potatoes and roasted chickpeas makes this an appealing salad even in winter! Hope you enjoy!”

Difficulty

Easy 👌
20
min.
Preparation
20
min.
Baking
2
min.
Resting

Ingredients

Servings:-2+
sweet potato
1 package mixed lettuce
1 package cherry tomato
⅓ package feta cheese
jarred pitted green olives
1 package canned chickpea
1 pinch sesame seed
avocado

Utensils

  • 2 baking sheets
  • 2 baking pans
  • 2 bowls
  • Step 1/4

    • sweet potato
    • baking sheet
    • baking pan

    Dice the sweet potato, spread them on a baking tray and sprinkle with olive oil, salt, pepper and rosemary. Feel free to use any other spices in addition or instead.

  • Step 2/4

    Rinse the chickpeas, pat them dry (I feel like they go quicker in the oven that way) and spread them on a baking tray. Add olive oil, salt, pepper, garlic powder and chili powder or chili oil. They’re especially tasty when they’re a little bit spicy, but if you don’t like spicy you can skip the chili. Put the chickpeas and the sweet potatoes in the oven for about 20 min on 200 C.
    • 1 package canned chickpea
    • baking sheet
    • baking pan

    Rinse the chickpeas, pat them dry (I feel like they go quicker in the oven that way) and spread them on a baking tray. Add olive oil, salt, pepper, garlic powder and chili powder or chili oil. They’re especially tasty when they’re a little bit spicy, but if you don’t like spicy you can skip the chili. Put the chickpeas and the sweet potatoes in the oven for about 20 min on 200 C.

  • Step 3/4

    • 1 package mixed lettuce
    • 1 package cherry tomato
    • ⅓ package feta cheese
    • jarred pitted green olives
    • avocado
    • bowl

    While the sweet potato and the chickpeas are roasting in the oven, you can cut all the remaining ingredients and put them in a bowl. I added mixed leaf in this recipe, but I also like using spinach and/or rucola.

  • Step 4/4

    When the potatoes and chickpeas are done (potatoes should be soft and slightly charred, the chickpeas should be dry and crunchy) let them rest for a couple of minutes before you mix them into the bowl. The only dressing I use is olive oil, no salt as the sweet potatoes and chickpeas are already spiced up and you get enough salt from the feta cheese. Sprinkle with sesame seeds and serve!
    • 1 pinch sesame seed
    • bowl

    When the potatoes and chickpeas are done (potatoes should be soft and slightly charred, the chickpeas should be dry and crunchy) let them rest for a couple of minutes before you mix them into the bowl. The only dressing I use is olive oil, no salt as the sweet potatoes and chickpeas are already spiced up and you get enough salt from the feta cheese. Sprinkle with sesame seeds and serve!