Spring Roasted Sweet Potato and Asparagus Salad with Whipped Avo

Updated at: Thu, 17 Aug 2023 04:51:02 GMT

Step 1

Preheat the oven to 425. Line two sheet pans with parchment paper and set aside.

Step 2

Add the sweet potato and leeks to a sheet pan, drizzle with 1 1/2 tbsp of the olive oil, oregano, salt and pepper. Toss to combine. Place in the oven for 15 minutes.

Step 3

While the sweet potatoes roast, prep the chickpeas. Add the chickpeas to a bowl with the olive oil, salt, pepper and onion granules. Toss to combine. Place on a sheet pan, spread out and roast for 15-18 minutes, until browned.

Step 4

Remove the sweet potatoes and leeks from the oven, add the asparagus and remaining 1/2 tbsp olive oil plus a pinch of salt. Gently toss and place back in the oven for another 15-17 minutes until veggies are fully cooked.

Step 5

While the veggies roast, make the whipped avocado. Add the avocado, sour cream, lemon juice, basil, salt and pepper to a blender or food processor. Process until smooth. Set aside.

Step 6

Spread the avocado whip onto a plate, top with the arugula, sweet potato and asparagus mix, chickpeas, ricotta salada, pistachios and mint. Drizzle with honey if using.

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