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Sweet Potato and Chickpea Salad

with Spiced Date Vinaigrette

dinner

American Salad Beans/Legumes Root Vegetables Leafy Greens Gluten-Free Nut-Free Seasonal Menu Winter Recipes Dinner
SERVINGS
2 2
PREP & COOK TIME
30 min
CALORIES
400
FAT
10g
CARBOHYDRATES
74g
PROTEIN
14g

MAIN INGREDIENTS

  1. 16 oz sweet potato
  2. 1 bell pepper
  3. 2 oz baby spinach
  4. 1 onion
  5. 1 package garbanzo beans
  6. 1 lemon
  7. 1 tbsp Date Lady date syrup
  8. 1 tsp dijon mustard
  9. ½ tsp garam masala
  10. Fresh cilantro
  11. 1 tbsp olive oil*
  12. Salt and pepper*
  13. *Not included

TOOLS

  • Whisk
  • Vegetable peeler
  • Baking sheet

INSTRUCTIONS

1
Bake sweet potato

Preheat your oven to 425 °F. Peel and dice the sweet potato. On a baking sheet, toss the diced sweet potato with 2 tsp olive oil and a pinch of salt and pepper. Place the baking sheet on the middle rack of the oven, and bake until lightly browned and tender, about 15 to 20 minutes.

2
Prepare the vegetables

Rinse, deseed, and thinly slice the bell pepper. Peel and thinly slice the onion. Rinse the spinach. Put the bell pepper, onion, and spinach in a large bowl.

3
Prepare the garbanzos

Drain and rinse the garbanzo beans. Add them to the large bowl with the other vegetables. Rinse and halve the lemon.

4
Make the dressing

In a small bowl, combine the date syrup, dijon mustard, juice of half the lemon, garam masala, two pinches of salt, and one pinch of pepper. Whisk in 1 tsp olive oil until all of the ingredients are combined and the dressing is smooth.

5
Dress the salad

Add the dressing to the vegetables in the large bowl, and toss everything together to evenly coat. Add the baked sweet potato, season to taste with salt and pepper, and toss again.

6
Plate and serve

Rinse and dry the cilantro. Remove the leaves from the tough stems. Discard the stems. Serve the sweet potato and chickpea salad in large shallow bowls, garnished with the cilantro leaves. Enjoy!