Roasted Sweet Potato, Chickpea, Mango & Avocado Salad

Roasted Sweet Potato, Chickpea, Mango & Avocado Salad

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Servings 4
Calories 435 kcal

Ingredients
 
 

  • 1 sweet potato large, diced
  • 1 tablespoon extra virgin olive oil
  • sea salt & cracked black pepper
  • 2 cups baby spinach roughly chopped
  • 800 g canned chickpeas drained & rinsed
  • 1 mango large, diced
  • 1 avocado large, diced
  • 1/2 cup cashews roasted, roughly chopped

Dressing

  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon honey
  • 1 tablespoon white wine vinegar or apple cider vinegar
  • 1/2 tablespoon tahini
  • 1/2 lemon juice squeezed

Instructions
 

  • Preheat the oven to 200°C conventional (180°C fan-forced). Spread the sweet potato on a roasting tray, drizzle with the olive oil and season well. Roast for about 25 minutes, until golden and cooked through. Remove and let cool.
  • For the dressing: Combine all the ingredients in a small bowl. Season and adjust to taste.
  • To a large bowl, add the sweet potato, spinach, chickpeas, mango, avocado and cashews. Toss everything together.
  • Drizzle over the dressing and toss the salad together.

Nutrition

Calories: 435kcalCarbohydrates: 48gProtein: 11gFat: 25gSaturated Fat: 4gPolyunsaturated Fat: 4gMonounsaturated Fat: 15gSodium: 330mgPotassium: 887mgFiber: 12gSugar: 15gVitamin A: 10075IUVitamin C: 37mgCalcium: 91mgIron: 4mg

Keywords

Dinner, Lunch, Salad
Dairy Free, Egg Free, Gluten Free, Pescetarian, Vegan, Vegetarian
Dietary Pescatarian, Vegan, Vegetarian
Allergen Dairy-free, Egg-free, Gluten Free
Category Salad
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