Salads may have the reputation of being boring and tasteless – but it’s all down to how they’re made. This delicious Roasted Sweet Potato and Avacado Salad takes common ingredients and turns them into a tasty, and healthy, meal for lunches and dinners. We promise this salad is anything BUT bursting with flavour and goodness!
4 cups sweet potato, cut into cubes
1 can chickpeas (drained)
3 cups baby spinach
1 tsp cumin
3 tbsp olive oil
1 tsp turmeric
1 tsp smoked paprika
Pepper to taste
1 tsp salt
Pre-heat oven to 200°C. Line two baking trays with baking paper.
Combine the sweet potatoes and chickpeas into a bowl, toss through the olive oil. Sprinkle the turmeric, cumin, smoked paprika, salt and pepper over the mix and stir until the pieces are evenly seasoned. As an alternative, you can also add all ingredients to a large zip lock bag, seal and mix that way.
Once seasoned, place the sweet potatoes and chickpeas onto the baking trays and bake for 20 – 25 minutes, turning once halfway.
Once cooked, allow to cool until the sweet potatoes and chickpeas are at room temperature.
Add the mix to the spinach leaves in a serving bowl. Cut an avocado into bite-sized cubes and place on the top of the salad. Sprinkle with sesame seeds.
You can simply serve with a lemon wedge to squeeze over the top, or you can choose to use a salad dressing. We recommend a nice tahini and lemon juice dressing.
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