Nutrition balance score
Great
Glycemic Index
43
Low
Nutrition per serving
Calories668.5 kcal (33%)
Total Fat22.9 g (33%)
Carbs98.6 g (38%)
Sugars31.7 g (35%)
Protein25 g (50%)
Sodium1288.5 mg (64%)
Fiber19.8 g (71%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings
Instructions
Step 1
Preheat oven to 200°C.
Peel and dice the sweet potato. Add to boiling water and par boil for 10 minutes.
Step 2
Drain and rinse the chickpeas, put onto a baking tray and pat dry. Drizzle with olive oil and sprinkle with all listed spices. Put in oven and bake for 25-40 minutes, until crispy as desired.
Step 3
Drain the sweet potatoes, place on a baking tray and coat with olive oil and all the spices. Bake for 25-40 minutes, until the edges are browned.
Step 4
Thinly slice the onions, and chop the pepper into cubes. Place on another baking tray and drizzle with olive oil. Bake for 20-35 minutes, until caramelised.
Step 5
In a jar, add the olive oil and lemon juice in a 2:1 ratio. Add mustard, honey and salt and pepper and shake to combine.
Step 6
Chop the avocado, cucumber, coriander and any other salad ingredients you like. Combine with the spinach or salad leaves in a large bowl. Stir through the dressing.
Step 7
Stir together the yoghurt and Chipotle paste. If you don't have Chipotle paste, use a little barbecue sauce, or fry some chillies in a little oil and add brown sugar and smoked paprika.
Step 8
Plate the salad mix, then top with the roast sweet potato, the caramelised onions and peppers, the crispy chickpeas and the Chipotle yoghurt. Enjoy!
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