I love sweet potatoes all year around, whether that’s in a stew, salad or even in a pancake! There is nothing better however, as the weather gets hotter, than to tuck into a warm and hearty salad, packed full of goodness topped off with a bit of crunch.
This easy to make, delicious and wholesome dish is ready from hob to table in under 30 minutes with minimal preparation.
1 medium sweet potato
1/3 tin of chickpeas
1 tsp coconut oil
1 tsp chilli and garlic seasoning
4 to 5 cherry tomatoes
1 handful of spinach
1/4 cup of pumpkin seeds
1/4 avocado (optional)
balsamic and olive oil dressing (optional)
Begin by peeling and dicing the sweet potato and setting to boil on the hob. Preheat the oven to 200 C on a fan grill setting ready for the sweet potato and chickpeas to cook later.
Whilst the potato boils, you can prepare the salad by dicing the tomatoes and arranging the spinach and avocado in a bowl.
Once the sweet potato chunks are cooked through, add to a tray with the coconut oil and seasoning, topping off with a sprinkle of salt and pepper.
Add the chickpeas to the tray also, ensuring both ingredients are covered in the spices. Place at the top of the oven and allow to brown for 15-20 minutes.
Lastly, lightly toast the pumpkin seeds in a dry pan and add to the salad along with the cooked sweet potato and chickpeas.
Top with a balsamic and olive oil dressing if you desire!