Sweet Potato and Chickpea Salad

Instructions

1. Step 1

   Heat the oven to 220°C.

   Cookware: oven

2. Step 2

   Toss the sweet potato and chickpeas with 2 tbsp (30 ml) olive oil, the cumin, paprika, ⅝ tsp (3 gr) salt, and black pepper.

   Ingredients used: 1.0 gr Black Pepper, 480.0 gr Chickpea, 2.0 gr Ground Cumin, 30.0 ml Olive Oil, 2.0 gr Paprika, 3.0 gr Salt, 700.0 gr Sweet Potato

   Cookware: large bowl

3. Step 3

   Spread the seasoned mixture on the baking sheet in one layer. Roast until the sweet potato is tender and browned, turning the mixture halfway through.

   Timer: 30 min (fixed)

   Cookware: baking sheet, oven

4. Step 4

   Whisk the lemon juice, tahini, maple syrup, remaining olive oil, and remaining ⅜ tsp (2 gr) salt until smooth.

   Ingredients used: 45.0 ml Lemon Juice, 15.0 ml Maple Syrup, 30.0 ml Olive Oil, 2.0 gr Salt, 30.0 ml Tahini

   Cookware: small bowl, whisk

5. Step 5

   Let the roasted sweet potato and chickpeas cool for 5 minutes.

   Timer: 5 min (fixed)

   Cookware: baking sheet

6. Step 6

   Combine the spinach, red onion, parsley, and roasted mixture in the large bowl. Add the dressing, toss gently, and serve.

   Ingredients used: 20.0 gr Parsley, 100.0 gr Red Onion, 120.0 gr Spinach

   Cookware: large bowl