This sweet potato and chickpea salad is one of our go-to weeknight favourites. Ready in just 20 minutes, it’s packed with cupboard staples and delivers over a third of your daily fibre in one delicious bowl. P.S If you want to follow along with Megan, check out her recipe video on Instagram here.
Ingredients
- 1 x medium sweet potato (approx. 350g), diced
- 200g tenderstem broccoli, washed
- 400g tin of chickpeas, drained
- 1 x red onion
- 125g mixed grains (e.g., quinoa, rice, or bulgur), cooked
- 200g additional mixed veggies (we used parsnips & carrots), cooked
Dressing:
- ⅓ cup tahini
- ⅓ cup yogurt (we used Bio&Me Original Kefir)
- ½ lemon, juiced
- Salt and pepper, to taste
- 1 tbsp olive oil - 0.25
- 1 small beetroot, cooked
Toppings (optional)
- Handful of mixed leaves
- Handful of mixed seeds
- Drizzle of extra virgin olive oil
Method
- Set the oven to 180°C (fan). Place the diced sweet potato in a microwave-safe dish with a 2tbsp of water. Cover and microwave for 5 mins.
- Transfer the sweet potato to a baking tray and roast in the preheated oven for 10 mins, adding the tenderstem broccoli and chickpeas to the tray halfway through the roasting time.
- Combine all dressing ingredients in a food processor. Blend for about 30 seconds until smooth, adding a few tablespoons of water gradually to reach your desired consistency.
- Once cooked, toss the roasted vegetables, mixed grains, and salad leaves together in a large bowl.
- Divide the salad into serving bowls. Drizzle on the dressing and garnish with your chosen toppings, like additional leaves, seeds, and a drizzle of EVOO.
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