Roasted Sweet Potato & Chickpea Salad
Discover the vibrant flavors of Roasted Sweet Potato & Chickpea Salad! Packed with nutrients, it's a delicious and healthy meal option. 🥗✨
Equipment
- 1 Oven Preheat to 425°F (220°C)
- 1 Baking sheet For roasting sweet potatoes and chickpeas
- 1 Mixing bowl For mixing ingredients
Ingredients
Vegetables
- 2 medium Sweet Potatoes Peeled and chopped into bite-sized cubes
- 4 cups Fresh Spinach Adds crunch and color
Legumes
- 1 can Canned Chickpeas Rinsed and drained
- 2 tablespoons Olive Oil For roasting and dressing
Spices
- 1 teaspoon Garlic Powder For seasoning sweet potatoes
- 1 teaspoon Cumin For seasoning chickpeas
Condiments
- 2 tablespoons Lemon Juice For dressing and flavor enhancement
- to taste Salt and Pepper For seasoning
Instructions
Preparation
- Preheat the oven to 425°F (220°C).
- Peeled and chop sweet potatoes into bite-sized cubes and place in a mixing bowl.
- Drizzle sweet potatoes with olive oil, garlic powder, salt, and pepper. Toss to coat.
- Spread sweet potatoes on a baking sheet and roast for 25-30 minutes, flipping halfway.
- Rinse and drain chickpeas, then mix with cumin, salt, and pepper.
- Add chickpeas to the baking sheet after 15 minutes of roasting sweet potatoes and roast for an additional 10-15 minutes.
- In a large bowl, combine roasted sweet potatoes, chickpeas, and fresh spinach.
- Drizzle with lemon juice and toss gently to combine.
- Transfer to a serving dish and garnish as desired. Serve warm or at room temperature.