Spiced Roast Sweet Potato Salad
With spinach, spiced up chickpeas and chunky roasted sweet potatoes, this easy roast sweet potato salad is a flavoursome no fuss side dish. Warm or cold, this hearty salad is perfect for any occasion. Try adding some chicken to turn it into a meal.
small-medium sweet potatoes
(about 250g / 8.8oz each)
freshly ground black pepper
baby spinach, washed and shaken well
plain low fat Greek yoghurt
finely chopped fresh mint
red wine vinegar
Preheat the oven to 395F / 200C / 180C fan forced. Line a baking tray with baking paper to minimise washing up.
Wash the sweet potatoes, scrubbing the skins well. Cut into rounds about 1/2 inch (1.25cm) wide.
In a large bowl, combine the oil salt, paprika, cumin, garlic powder pepper and cayenne. Stir to a paste.
Set aside 1 heaped teaspoon of the paste, then add the potatoes to the large bowl. Mix well to coat.
Lay the potato slices out on the baking tray in a single layer. Bake for 20 minutes.
While the potatoes roast, add the chickpeas and remaining spice paste to the same bowl and give it a good mix to coat.
After 20 minutes, add the chickpeas to the baking tray and roast for a further 15 minutes.
Mix together the yoghurt, mint and vinegar and transfer to a small bowl to serve with the salad.
Place the spinach in a serving bowl. Top with the roasted potatoes and chickpeas.
I use a standard Australian 20ml tablespoon (equal to 4 teaspoons)
You can peel the potatoes if you prefer.
Want more side dishes?
Salad, Side Dish
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