Winter salad with chickpeas and sweet potato
Serves 4 #STARFineFoods Ingredients: 7.05 oz sweet potato 11.30 oz cooked chickpeas 3.55 oz peeled almonds 1 small bunch of kale 1 avocado 1 teaspoon chia seeds 1.7 oz STAR Extra Virgin Olive Oil 0.5 oz STAR Balsamic vinegar A pinch of curry (optional) Salt and pepper Instructions:Roast the sweet potato in the oven, preheated to 392 ºF, for around 45 minutes. Cut it into cubes and set it aside.*
In a bowl, combine the chickpeas, peeled almonds (chop them if you like), kale, sliced avocado, and chia seeds. Add the diced sweet potato.
Prepare a vinaigrette by mixing the extra virgin olive oil with the vinegar, curry, salt and pepper. Add the dressing to the bowl and toss. Serve at room temperature.
*Alternatively, you can roast the sweet potato the day before so that when you get home you can put the salad together in just 5 minutes.
Ingredients
- 7.05 oz sweet potato
- 11.30 oz cooked chickpeas
- 3.55 oz peeled almonds
- 1 small bunch of kale
- 1 avocado
- 1 teaspoon chia seeds
- 1.7 oz STAR Extra Virgin Olive Oil
- 0.5 oz STAR Balsamic vinegar
- A pinch of curry (optional)
- Salt and pepper
Instructions
Roast the sweet potato in the oven, preheated to 392 ºF, for around 45 minutes. Cut it into cubes and set it aside.*
In a bowl, combine the chickpeas, peeled almonds (chop them if you like), kale, sliced avocado, and chia seeds. Add the diced sweet potato.
Prepare a vinaigrette by mixing the extra virgin olive oil with the vinegar, curry, salt and pepper. Add the dressing to the bowl and toss. Serve at room temperature.
*Alternatively, you can roast the sweet potato the day before so that when you get home you can put the salad together in just 5 minutes.
Roast the sweet potato in the oven, preheated to 392 ºF, for around 45 minutes. Cut it into cubes and set it aside.*
In a bowl, combine the chickpeas, peeled almonds (chop them if you like), kale, sliced avocado, and chia seeds. Add the diced sweet potato.
Prepare a vinaigrette by mixing the extra virgin olive oil with the vinegar, curry, salt and pepper. Add the dressing to the bowl and toss. Serve at room temperature.
*Alternatively, you can roast the sweet potato the day before so that when you get home you can put the salad together in just 5 minutes.
Total Time: 60 minutes
Serves: 4
