Description
2 medium sweet potatoes, peeled and diced
1 can (15 oz) chickpeas, drained and rinsed
2 tablespoons olive oil
1 teaspoon smoked paprika
1/2 teaspoon cumin
1/2 teaspoon chili powder
Salt and pepper, to taste
4 cups mixed greens (such as spinach, arugula, or kale)
1/2 red onion, thinly sliced
1/4 cup fresh cilantro, chopped
1/4 cup feta cheese (optional)
For the Lime Yogurt Dressing:
1/2 cup plain Greek yogurt
2 tablespoons lime juice
1 teaspoon honey (optional)
1/2 teaspoon garlic powder
Salt and pepper, to taste
Directions:
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Toss the diced sweet potatoes and chickpeas in olive oil, smoked paprika, cumin, chili powder, salt, and pepper. Spread evenly on the baking sheet and roast
for 25-30 minutes, or until sweet potatoes are tender and slightly caramelized, stirring halfway through.
While the sweet potatoes and chickpeas are roasting, prepare the dressing by whisking together Greek yogurt, lime juice, honey (if using), garlic powder, salt,
and pepper in a small bowl.
Once the roasted sweet potatoes and chickpeas are done, let them cool slightly.
To assemble the salad, layer the mixed greens, red onion, roasted sweet potatoes, chickpeas, and cilantro in a large bowl. Drizzle with lime yogurt dressing
and sprinkle with feta cheese (if using).
Toss gently to combine and serve immediately.
Prep Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes
Kcal: 320 per serving
Servings: 4
