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This might be one of my favorite plant-based meals… I’m a big fan of sweet potatoes but when combined with baked chickpeas AND paprika!? I just can’t handle.

This plant-based sweet potato-garbanzo salad is more of a “loaded potato boat” but since I usually end up cutting the sweet potato into bite-sized pieces after serving it I feel it’s only right to call it a salad. There are so many variations you can make of this (and the dressing) and you’ll find you love more than others but you have to at least try. Sweet potatoes + chickpeas + paprika… perfection! Enjoy!

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PLANT-BASED SWEET POTATO GARBANZO SALAD
 
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Total time
 
Ingredients
  • 1 large sweet potato OR 2 small sweet potatoes
  • 1 15 ounce can of garbanzo beans
  • 1 Tablespoon olive oil
  • 1 Teaspoon paprika
  • ½ Teaspoon sea salt
  • TAHINI DRESSING (makes about ¾ cup, will have left overs)
  • ¼ cup tahini
  • ¼ cup water (if you’d like the dressing thicker, add less water)
  • 1 Tablespoon olive oil
  • 2 Tablespoons nutritional yeast
  • 2 Tablespoons lemon juice (1 juicy lemon)
  • ½ Teaspoon sea salt
  • TOPPINGS
  • 1 cup tightly packed kale, cut into strips
  • 1 Teaspoon olive oil
  • ½ Teaspoon sea salt
  • Handful of cherry tomatoes
  • 2 Tablespoons hemp seeds
  • 1 Tablespoon chopped cilantro
  • ½ avocado, sliced
Instructions
  1. Preheat oven to 400 degrees and line baking sheet with foil.
  2. Wash sweet potatoes and cut in half, lengthwise, rub potatoes with ½ tablespoon olive oil.
  3. Drain and rinse chickpeas, coat and mix chickpeas with ½ tablespoon olive oil, 1-teaspoon paprika and ½ teaspoon salt.
  4. Place sweet potatoes face down on lined baking sheet. Place chickpeas around sweet potatoes.
  5. Bake for 25-30 minutes.
  6. While potatoes are baking, whisk all Tahini Dressing ingredients together in a medium bowl and then transfer to a mason jar for storage, you’ll have some left over (if you want to skip the whisking part you can also place all ingredients in a mason jar, cover and shake vigorously).
  7. Massage 1 cup chopped kale with 1 teaspoon olive oil and ½ teaspoon sea salt.
  8. Wash and cut cilantro, slice avocado and dice red bell pepper.
  9. When sweet potatoes and garbanzo beans are done, remove from oven and let cool for 5-10 minutes.
  10. Flip potatoes and mash the center with a fork.
  11. Place sweet potatoes on plate and top first with kale, garbanzo beans, tomatoes and hemp seeds.
  12. Drizzle about 2 Tablespoons of the tahini dressing on each potato, top with cilantro and enjoy!