Spiced sweet potato and chickpea salad

A healthy salad bowl that feels like comfort food, full of vibrant colours, flavour, and a variety of textures, with a spicy sweet potato kick and a Dijon dressing.

Difficulty

Low

Time

32 min

Author

Braun

Ingredients

Servings

2

For the Dijon dressing

1

1

1 , minced

, as needed

, as needed

, as needed

For the salad

300 , drained and rinsed

1 , 1 cm sliced at an angle

150 , halved

5

15

1 , pitted, sliced

1/2 , halved, thinly sliced

For spiced sweet potato

2-3 , peeled, cubed 2 cm

2

1

1/2

1/2

1/2

1/4

, as needed

, as needed

Utensils

HF5030

Instructions

1

Make the dressing: In a large bowl, add the Dijon mustard, lemon juice, garlic and seasoning. Whisk together, adding enough olive oil as you whisk to make it nice and glossy and well-balanced. Continue whisking until emulsified. Set aside.

2

Place the diced sweet potatoes in a large bowl. Add the olive oil, paprika, onion powder, garlic powder, chilli powder, cayenne and seasoning, stir until the potatoes are evenly coated. 

3

Place the grill in the drawer, transfer the sweet potatoes into the drawer on top of the grill 

4

Select FRESH POTATOES, 200°C, set for 10-12 minutes, and press the START button.

 

Tip: Stir once during cooking; cooking time may vary depending on the type of potatoes used.

5

Remove the cooked sweet potatoes from the drawer, then assemble the salad - either place all of the salad ingredients and herbs into a large mixing bowl, stir thoroughly to combine, then add the dressing just before serving. Or you can arrange each salad ingredient in the serving bowls, like a 'Buddha' bowl, before finishing each bowl with the fresh herbs and serve the dressing alongside.