Salad with Sweet Potatoes and Chickpeas

4 SERVINGS

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INGREDIENTS

400 g raw sweet potatoes
200 g canned chickpeas
1 tablespoon sweet ground paprika
1 teaspoon ground cumin
1 teaspoon dried oregano
2 tablespoons olive oil
80 g fresh baby spinach

DRESSING INGREDIENTS

100 g cashew nuts
1 tablespoon nutritional yeast
Zest from ½ large lemon (finely grated) + juice from ½ large lemon
1 tablespoon Dijon mustard
100 ml almond milk (can be substituted with semi-skimmed cow's milk)
Salt
Pepper

YOU WILL ALSO NEED

Baking paper

INSTRUCTIONS

1
First, preheat the oven to 195–200 °C and prepare a baking sheet (27 cm × 35 cm) lined with baking paper.
2
Peel the sweet potatoes, cut them into larger cubes, and spread them on the lined baking sheet. Drain the chickpeas and add them to the sweet potatoes. Then add ground paprika, cumin, oregano, 2 tablespoons of olive oil, salt, and pepper to the sweet potatoes and chickpeas and mix. Place the baking sheet in the oven and bake for 25–30 minutes at 195–200 °C.
3
Meanwhile, prepare the dressing: Place all the listed ingredients into a tall mixing container and blend them smoothly using a hand blender.
4
Once the sweet potatoes and chickpeas are done, remove the baking sheet from the oven. Then rinse the baby spinach under cold water and place it in a large bowl, mixing it with the roasted sweet potatoes and chickpeas. Pour the prepared dressing over the resulting mixture, mix, divide into 4 plates, and serve.

Jíme zdravě

Learn to eat without guilt. Recipes that are varied and nutritionally balanced. Jíme zdravě will show you original tips for quick and healthy cooking. The author of the photograph is Marie Bartošová.