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!
PLANT-BASED SWEET POTATO GARBANZO SALAD
Prep time
Cook time
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
- Preheat oven to 400 degrees and line baking sheet with foil.
- Wash sweet potatoes and cut in half, lengthwise, rub potatoes with ½ tablespoon olive oil.
- Drain and rinse chickpeas, coat and mix chickpeas with ½ tablespoon olive oil, 1-teaspoon paprika and ½ teaspoon salt.
- Place sweet potatoes face down on lined baking sheet. Place chickpeas around sweet potatoes.
- Bake for 25-30 minutes.
- 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).
- Massage 1 cup chopped kale with 1 teaspoon olive oil and ½ teaspoon sea salt.
- Wash and cut cilantro, slice avocado and dice red bell pepper.
- When sweet potatoes and garbanzo beans are done, remove from oven and let cool for 5-10 minutes.
- Flip potatoes and mash the center with a fork.
- Place sweet potatoes on plate and top first with kale, garbanzo beans, tomatoes and hemp seeds.
- Drizzle about 2 Tablespoons of the tahini dressing on each potato, top with cilantro and enjoy!
