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Roasted Sweet Potato, Chickpea, Mango & Avocado Salad

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Servings 4

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.
    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

Keywords

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