AD Boosting your plant points doesn’t get much easier than this!
@isabellaflorence packs a whole host of nutrients onto one plate with this vibrant salad. It’s got high-fibre @strongroots Garlic Roasted Sweet Potato, protein-packed crispy chickpeas and plenty of fresh veg – all tossed in a creamy Greek yogurt dressing. Try it now using the recipe below.
#healthyeating #nutrition #saladrecipes #highfibrerecipes #sweetpotato #StrongRoots
Sweet potato salad
SERVES 2
PREP 15 mins
COOK 10 mins
200g Strong Roots Garlic Roasted Sweet Potato
400g can chickpeas, drained
½ tsp garlic granules
2 tsp olive oil
2 large handfuls shredded kale
100g radishes, sliced
¼ cucumber, deseeded and sliced
½ small red onion, finely sliced
1 small avocado, diced
handful of mixed seeds
For the dressing
1 tbsp mayonnaise
2 tbsp Greek yogurt
½ tsp garlic granules
2 tsp white wine vinegar
handful of dill, finely chopped
1. Heat the oven to 220C/200C fan/gas 7 or the air fryer to 200C. Cook the Strong Roots Garlic Roasted Sweet Potato according to packet instructions. Mix the chickpeas with the garlic granules, 1 tsp oil and some seasoning, then cook in the air fryer or on a baking tray in the oven for 10 mins until crisp, tossing once halfway through.
2. Mix the dressing ingredients together in a small bowl and season well. Add the kale to a large serving bowl with the remaining 1 tsp oil and a pinch of salt, then massage with your hands until the leaves are dark green and tender. Tip in the radishes, cucumber and onion.
3. Once cooked, add the sweet potato and most of the chickpeas to the bowl, along with the avocado and dressing. Toss everything together until fully coated, then serve on a large platter with the mixed seeds and remaining chickpeas scattered over the top