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  1. Back to homepage
  2. Recipes
  3. Spiced sweet potato and chickpea salad

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.
Ȑ
Difficulty
Low
ȑ
Time
32 min
&
Author
Braun
lorem ipsum

Ingredients

Servings: 2
Makes:
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


Instructions

STEP 1/5

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.

STEP 2/5

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. 

STEP 3/5

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

STEP 4/5

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.

STEP 5/5

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.

  1. Back to homepage
  2. Recipes
  3. Spiced sweet potato and chickpea salad

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.
Ȑ
Difficulty
Low
ȑ
Time
32 min
&
Author
Braun
lorem ipsum
Servings:2
Makes:

Ingredients

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

This recipe is prepared with: lorem ipsum HF5030

Instructions

STEP 1/5

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.

STEP 2/5

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. 

STEP 3/5

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

STEP 4/5

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.

STEP 5/5

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.

Notes

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