Roasted Sweet Potato and Chickpea Power Salad

• 2 large sweet potatoes, peeled and cubed
• 1 15-ounce can chickpeas, drained and rinsed
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 4 cups mixed greens
• 1/2 cup crumbled feta cheese (optional)
• 1/4 cup chopped fresh cilantro
• 1/4 cup chopped red onion
• 1/4 cup lime vinaigrette (store-bought or homemade)

Steps

1. 1 Preheat oven to 400°F.
2. 2 Toss sweet potatoes and chickpeas with olive oil, cumin, smoked paprika, salt, and pepper.
3. 3 Spread on a baking sheet and roast for 30 minutes, stirring halfway through.
4. 4 While roasting, prepare the vinaigrette if making from scratch.
5. 5 In a large bowl, combine mixed greens, roasted sweet potatoes, and chickpeas.
6. 6 Top with feta cheese, cilantro, and red onion.
7. 7 Drizzle with lime vinaigrette before serving.

Equipment

• baking sheet
• mixing bowls

Variations

• Add grilled chicken for a protein boost.
• Substitute kale for mixed greens for extra nutrients.

Substitutions

• Use tahini dressing instead of lime vinaigrette for a creamy option.
• Swap feta for vegan cheese or omit for a vegan version.

Pairings

• Grilled chicken
• Warm pita bread
• Lemon-garlic hummus

Nutrition

Tips

• For extra flavor, roast a minced garlic clove with the sweet potatoes and chickpeas.
• Add avocado slices for extra creaminess.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat gently if desired.

Freezing: Freezes well for up to 2 months. Thaw in the fridge overnight before reheating.

Serving Suggestions

• Pair with a tangy yogurt sauce.
• Serve with warm pita bread on the side.

FAQ