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Rebel Recipes roast sweet potato salad with tahini dressing
Food that warms us up during winter is so much better when it is good for you. This sweet potato salad is easy to make and packed full of goodness.
Ingredients
For the salad:
- 2 sweet potatoes chopped
- 1 can chickpeas - drained
- 1 tbsp olive oil
- Big pinch sea salt
- ½ tsp cumin seeds
- ½ tsp ground turmeric
- Handful cherry tomatoes halved
- Rocket
- Pea shoots
- 2 tbsp Pomegranates seeds
- 2 tbsp Flax, sunflower and pumpkin seeds
For the walnuts:
- ½ cup walnuts
- 1 tbsp coconut oil or olive oil
- 1 tsp maple syrup
For the dressing:
- 1 tbsp tahini
- 1 garlic clove
- Juice 1 lemon
- Big pinch Sea Salt
- Twist Black pepper
- Water to loosen
| Per | Serving |
|---|---|
| Energy (kcal) | 461 kcal |
| Fat | 20 g |
| of which saturates | 2.7 g |
| Carbohydrates | 48 g |
| of which sugars | 21 g |
| Fibre | 12 g |
| Protein | 15 g |
| Salt | 0.81 g |
Method
Step 1
Pre heat your oven to gas mark 5, which is 190c.
Step 2
Add the sweet potatoes to a roasting tray, drizzle with olive oil and sprinkle the spices and salt.
Make caramelised walnuts
Step 1
Caramelise the walnuts by adding the oil and maple syrup to a small pan and heating on a low heat until everything combines.
Step 2
Add in the nuts and toss thoroughly so that they are well coated.
Make tahini dressing
Step 1
Add all the ingredients to a mini chopper or pestle and mortar and blitz until you get a paste.
Step 2
Add more water to get the deserved consistency.
Make salad
Step 1
Layer the leaves, sweet potatoes, chickpeas, caramelised walnuts.
Step 2
Drizzle with the tahini dressing and sprinkle with Flax, sunflower, pumpkin and pomegranate seeds.
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