Recipe make 4 servings

Roasted Sweet Potato & Chickpea Salad

Ingredients

• 1 Large Sweet Potato, peeled and diced
• 1 Can Chickpeas, drained and rinsed
• 1 Bag Salad Leave Mix
• 1 Red Capsicum. chopped
• 1 Carrot, grated
• 1 x 425g Can Diced Beetroot, drained
• 1/4 Cup Walnuts, roughly chopped
• 4 Tbsp Goats Cheese
• 1 Tbsp Olive Oil
• 2 Tbsp Balsamic Vinegar
• 2 Tbsp Tuscan Seasoning
• Optional: Herbs e.g. mint and spring onion

Method

1. Heat your air-fryer or oven to 200 degrees C. Season the sweet potato with salt and pepper and add to the air fryer or spread evenly on a baking tray that has been lined with baking paper and add to the oven. Roast for 20 minutes or until golden on the outside and soft in the middle.
2. Meanwhile, heat a frying pan to medium-high heat. Add the chickpeas and 1 tbsp of Tuscan seasoning and toss to completely coat the chickpeas. Cook the chickpeas until they are warm.
3. In a small bowl add the olive oil. balsamic vinegar and 1 tbsp Tuscan seasoning. Mix until well combined and set aside.
4. To a large bowl add the salad mix, herbs (if using) capsicum, carrot, beetroot, walnuts and goats cheese. Once cooked add the sweet potato and chickpeas. Toss to combine.
5. Evenly divide the salad into 4 bowls and drizzle over the salad dressing.
6. Enjoy!

Calories and Macros Per Serve

The recipe makes 4 servings.

Calories: 350

Protein: 11g

Carbohydrates: 47g

Fats: 13g

Tags: Recipes. Savoury. Vegetarian. Dinner. Salad. Lunch