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.