Units
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Ingredients
Roasted Sweet Potatoes and Chickpeas
- 3 small sweet potatoes
- 1 cup chickpeas
- 2 tbsp tahini
- 2 tbsp olive oil
- 1/2 tsp ground cumin
- 1/2 tsp chilli powder
- 1/4 tsp ground turmeric
- 1 tbsp nutritional yeast
- salt
- black pepper
Salad Dressing
- 3 tbsp olive oil
- 1 tbsp dijon mustard
- 3 tbsp tahini
- 2 tsp maple syrup
- 2 tbsp parsley
- 1 tbsp nutritional yeast
- 1–2 garlic cloves (grated)
- juice from 2 lemons
- black pepper
- salt
Other
- 6 cups kale (200g)
- 1–2 cups curly lettuce or any lettuce or more kale
- 1 avocado
- 3 tbsp watercress
Instructions
- Pre-heat your oven to 220C/200C fan.
- Cut your sweet potatoes into 1/2 inch thick slices.
- Mix your tahini, olive oil, ground cumin, salt, black pepper, chilli powder. nutritional yeast and ground turmeric. Pour over your sweet potatoes and massage until all slices are coated. Bake for 20-25 minutes.
- Remove your baking tray from the oven, add in the chickpeas with around 1tbsp olive oil, mix with the sweet potatoes and bake for another 20-25 minutes.
- While the sweet potatoes and chickpeas bake, add your kale into a bowl, drizzle with a little olive oil and massage until you break down the kale and it becomes delicate (around 5-7 minutes). Then add in your curly lettuce.
- In another small bowl, make your salad dressing by whisking together your grated garlic, olive oil, tahini, dijon mustard, salt, pepper, maple syrup, nutritional yeast and parsley.
- Add your roasted sweet potato and chickpeas over your salad with the avocado and watercress. Drizzle your dressing on top, and enoy!