HIGH PROTEIN KALA CHANA SWEET POTATO SALAD WITH SWEET & SPICY IMLI DRESSING
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Skip the extra cooking tonight—this High Protein Kala Chana & Sweet Potato Salad is a complete, one-bowl dinner. It’s perfectly balanced with complex carbs, fiber, and plant-based protein, so you won’t need anything else on the table.
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Nutritional Punch:
* Kala Chana & Paneer: A powerhouse duo for high protein and muscle recovery.
* Sweet Potato: Provides sustained energy and is rich in Vitamin A.
* Fresh Veggies & Pomegranate: Loaded with antioxidants and fiber for easy digestion.
* Imli-Jaggery Dressing: A gut-friendly, natural way to add zing without processed sugars.
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Crispy, tangy, and incredibly filling, this is the ultimate fuel for your body.
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Ingredients –
For the Salad Base:
• Kala Chana (Black Chickpeas): 1 cup (soaked and pressure-cooked with salt)
• Sweet Potatoes: 2 medium (boiled, peeled, and cubed)
• Peanuts: 1/2 cup
• Paneer: 1/2 cup cubed (optional, for extra protein)
• Oil: 4 tsp (divided for roasting potatoes and peanuts)
Fresh Add-ins & Spices:
• Veggies: Finely chopped tomatoes, cabbage, carrots, cucumber, and onion
• Herbs: Fresh coriander leaves and mint leaves
• Garnish: Pomegranate pearls
• Heat: Finely chopped green chillies (to taste)
• Dry Masalas: Salt, coriander powder, and Kashmiri Red Chili powder (for sautéing)
For the Sweet & Spicy Imli Dressing:
• Tamarind Pulp: 1/4 cup
• Water: 1/4 cup
• Jaggery: 1 tbsp
• Onion: 1/4 cup (finely chopped)
• Spices: 1 tsp roasted cumin powder, 1 tsp chili flakes, and black salt (to taste)
Recipe –
To make the salad –
– Boil 1 cup soaked Kala Chana, into the pressure cooker. While boiling add some salt.
– Take 2 boiled sweet potatoes, peel and cut into small cubes.
– In a pan, take 2 tsp oil, into that add these sweet potatoes. And sauce with basic masalas like salt, coriander powder, Kashmiri Red Chili powder.
– Saute till the edges of sweet potato become crispy. Remove and keep aside.
– Next in the pan, take 2 tsp oil, into that add 1/2 cup peanuts. Saute peanuts with basic masala like salt, coriander powder, Kashmiri Red Chili powder till it becomes crispy. Keep aside.
– Now in a mixing bowl, take boiled chana, prepared sweet potatoes, peanuts and finely chopped veggies like tomatoes, cabbage, carrots, cucumber, onion, coriander leaves, mint leaves, finely chopped green chillies per taste, some pomegranate.
– At last add some paneer (optional) and mix everything gently.
To make dressing –
– In a pan, add 1/4 cup water.
– Into that add 1/4 cup tamarind pulp, black salt per taste, 1 tsp roasted cumin seeds powder, 1 tsp chili flakes, 1 tbs jaggery, and 1/4 cup finely chopped onion. Mix everything and cook till you get 2 boils.
– Turn off the heat and let dressing cool down.
– Pour this cooled off dressing over salad and enjoy.
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