Sweet potato salad

Hormone Balancing Sweet Potato & Chickpea Salad

Perfect when made in bulk for lunches during the week or as a side with baked fish, tofu or chicken breast.

  • Serves: 4 (as a side dish)

Ingredients

  • 3 small sweet potatoes, cut into cubes
  • 1 can of chickpeas, drained and rinsed
  • 2 tbsp of coconut oil (melted)
  • 1 tsp ground cumin 
  • 1 tsp paprika
  • 1 tsp of ginger
  • 0.5 tsp of coconut sugar
  • 3 tablespoons of pumpkin seeds
  • Pinch of sea salt
  • 1/4 tsp of turmeric
  • Large handful of kale
    • Dressing
  • 2 tbsp of tahini 
  • 1 tsp of maple syrup
  • 2 tsp of hot water to thin, increase if needed
  • Juice of one small lemon

Directions

  1. Preheat oven to 200oC and line a baking sheet with foil.
  2. Add chickpeas to a small mixing bowl and toss with half of the oil and the spices, salt, coconut sugar, and turmeric. Arrange on half of the prepared baking sheet.
  3. Add sweet potato cubes to the other half of the baking and drizzle with remaining oil – toss. Sprinkle with a bit of salt and arrange in a single layer.
  4. Bake for 20 minutes, then remove from oven to toss chickpeas and flip sweet potatoes to ensure even cooking. Return to oven and cook for 10-15 minutes more or until sweet potatoes are tender and golden brown, and chickpeas are firm and crispy.
  5. In the meantime, add tahini, lemon juice (save 1 tbsp)  and maple syrup to the mixing bowl you used earlier (for the chickpeas) and whisk to combine. Thin with hot water until pourable. Taste and adjust seasonings as needed. Set aside.
  6. Once the potatoes and chickpeas are finished roasting, let cool for a few minutes.
  7. Lay the pumpkin seeds on a baking tray and roast for approx. 10 minutes or until they start popping. Remove and leave to cool.
  8. Chop the kale into small bite size pieces, add to a large mixing bowl before adding toppings and drizzle with 1 tbsp of olive oil and 1 tbsp lemon juice. Massage with hands for 1 minute to soften texture and remove some of the bitterness.
  9. To serve, divide the kale between serving dishes and top with sweet potatoes, chickpeas, and pumpkin seeds. Serve with dressing. If making in bulk, add dressing prior to eating as otherwise will go soggy. Keeps in the fridge for 2-3 days.