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.
Ingredients
- 3 small-medium sweet potatoes (about 250g / 8.8oz each)
- 1 ½ tablespoons vegetable oil (note 1)
- 1 teaspoon salt
- 2 teaspoons paprika
- 1 teaspoon ground cumin
- ½ teaspoon garlic powder
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon cayenne, optional
- 1 cup chickpeas
- 2 cups baby spinach, washed and shaken well
- ¾ cup plain low fat Greek yoghurt
- 1 tablespoon finely chopped fresh mint
- 1 teaspoon red wine vinegar
Equipment
- baking tray
Instructions
- 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.
Notes
- I use a standard Australian 20ml tablespoon (equal to 4 teaspoons)
- You can peel the potatoes if you prefer.
Have you tried this recipe?Rate or comment below and let us know how it was!