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Roasted Sweet Potato and Chickpea Salad with Maple Tahini
A harmonious blend of sweet and savory flavors dances in this vibrant vegetarian salad, perfect for a satisfying meal or a flavorful side dish.
Ingredients:
– 1 large sweet potato, peeled and cubed
– 15 oz can chickpeas, drained and rinsed
– 2 tbsp olive oil
– 1 tsp smoked paprika
– 1/2 tsp cumin
– Salt and pepper to taste
– 1/4 cup tahini
– 2 tbsp maple syrup
– 1 tbsp lemon juice
– 2 tbsp water
– Fresh parsley, chopped, for garnish
Directions:
1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a bowl, toss sweet potato cubes and chickpeas with olive oil, smoked paprika, cumin, salt, and pepper until evenly coated.
3. Spread the sweet potato and chickpeas on the baking sheet in a single layer.
4. Roast for 25-30 minutes, stirring halfway through, until sweet potatoes are tender and chickpeas are crispy.
5. In a small bowl, whisk together tahini, maple syrup, lemon juice, and water to make the dressing.
6. Arrange the roasted sweet potatoes and chickpeas on a serving platter, drizzle with maple tahini dressing, and sprinkle with fresh parsley.
Prep Time: 10 minutes | Cooking Time: 30 minutes | Total Time: 40 minutes | Calories: ~320 per serving | Servings: 4 | Storage Tips: Store leftovers in an airtight container in the refrigerator for up to 3 days.
#VegetarianDelight #SweetPotatoLove #HealthyEating 🍠🥗🌿