Roasted Sweet Potato, Chickpea, Mango & Avocado Salad
Roasted Sweet Potato, Chickpea, Mango & Avocado Salad
Rate this RecipeIngredients
- 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.1 sweet potato, 1 tablespoon extra virgin olive oil
- For the dressing: Combine all the ingredients in a small bowl. Season and adjust to taste.2 tablespoons extra virgin olive oil, 1 tablespoon honey, 1 tablespoon white wine vinegar, 1/2 tablespoon tahini, 1/2 lemon
- To a large bowl, add the sweet potato, spinach, chickpeas, mango, avocado and cashews. Toss everything together.1 sweet potato, 2 cups baby spinach, 800 g canned chickpeas, 1 mango, 1 avocado, 1/2 cup cashews
- Drizzle over the dressing and toss the salad together.Dressing
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