Name: Roasted Sweet Potato & Chickpea Salad
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Plant-Based
Ingredients: 2 small organic sweet potatoes, sliced into ½-inch rounds; 1 (15-oz) can chickpeas, rinsed, drained, and patted dry; 2 tbsp grape seed oil or melted coconut oil, divided; 2–3 tbsp tandoori masala spice blend; ⅛ tsp sea salt (plus more to taste); 1 tsp coconut sugar; ¼ tsp turmeric (optional); 1 large bunch (~12 stems) rainbow chard or kale, chopped, large stems removed; 2–3 tbsp roasted pumpkin seeds (optional); ¼ cup tahini; 1 tbsp maple syrup; Juice of 1 small lemon (~2 tbsp); 1–2 tbsp hot water (to thin)

Description

Roasted Sweet Potato & Chickpea Salad with creamy tahini dressing—vegan, gluten-free, and full of flavor for a nourishing, plant-based lunch or dinner!

Ingredients

Scale

For the Salad:

2 small organic sweet potatoes, sliced into ½-inch rounds
1 (15-oz) can chickpeas, rinsed, drained, and patted dry
2 tbsp grape seed oil or melted coconut oil, divided
2–3 tbsp tandoori masala spice blend
⅛ tsp sea salt (plus more to taste)
1 tsp coconut sugar
¼ tsp turmeric (optional)
1 large bunch (~12 stems) rainbow chard or kale, chopped, large stems removed
2–3 tbsp roasted pumpkin seeds (optional)

For the Dressing:

¼ cup tahini
1 tbsp maple syrup
Juice of 1 small lemon (~2 tbsp)
1–2 tbsp hot water (to thin)

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Instructions

Preheat Oven:
- Set oven to 400°F (204°C). Line a baking sheet with foil.
Season Chickpeas:
- Toss chickpeas with 1 tbsp oil, tandoori masala, sea salt, coconut sugar, and turmeric.
- Spread on half of the baking sheet.
Season Sweet Potatoes:
- Arrange sweet potato rounds on the other half of the sheet.
- Drizzle with remaining oil and toss to coat.
Roast:
- Roast for 20–25 minutes, flipping sweet potatoes and shaking chickpeas halfway through.
- Remove once potatoes are tender and chickpeas are crisp.
Massage the Greens:
- Place chopped chard or kale in a large bowl.
- Drizzle with lemon juice and massage to soften. Set aside.
Make the Dressing:
- Whisk tahini, maple syrup, and lemon juice in a small bowl.
- Add hot water, 1 tbsp at a time, to reach pourable consistency.
Assemble the Salad:
- Add roasted sweet potatoes and chickpeas to the greens. Toss gently.
- Divide among plates, drizzle with tahini dressing, and sprinkle with pumpkin seeds (if using).

Notes

Tandoori spice can be swapped with curry powder or smoked paprika.
Massage greens well to make them tender and easier to digest.
Dressing can be made ahead and stored in the fridge for up to 1 week.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Salad
Method: Roasting
Cuisine: Plant-Based