Spiced sweet potato and chickpea salad

Name: Spiced sweet potato and chickpea salad
Ingredients: 1 tsp Dijon mustard; 1 Tbsp lemon juice; 1 garlic clove, minced; salt, as needed; pepper, as needed; olive oil, as needed; 300 grams tinned chickpeas, drained and rinsed; 1 cucumber, 1 cm sliced at an angle; 150 grams cherry tomatoes, halved; 5 fresh mint leaves; 15 grams fresh parsley; 1 avocado, pitted, sliced; 1/2 red onion, halved, thinly sliced; 2-3 sweet potatoes, peeled, cubed 2 cm; 2 Tbsp olive oil; 1 tsp paprika; 1/2 tsp onion powder; 1/2 tsp garlic powder; 1/2 tsp chilli powder; 1/4 tsp cayenne pepper; salt, as needed; pepper, as needed

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

For the Dijon dressing

1 tsp Dijon mustard
1 Tbsp lemon juice
1 garlic clove, minced
salt, as needed
pepper, as needed
olive oil, as needed

For the salad

300 grams tinned chickpeas, drained and rinsed
1 cucumber, 1 cm sliced at an angle
150 grams cherry tomatoes, halved
5 fresh mint leaves
15 grams fresh parsley
1 avocado, pitted, sliced
1/2 red onion, halved, thinly sliced

For spiced sweet potato

2-3 sweet potatoes, peeled, cubed 2 cm
2 Tbsp olive oil
1 tsp paprika
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp chilli powder
1/4 tsp cayenne pepper
salt, as needed
pepper, 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.