It's officially winter and we here at Monochrome HQ are longing for all kinds of comfort food. Surely we are not alone. It is not often you associate salads with wholesome comfort food, but this roast sweet potato and chickpea salad not only fills you up but can be served both warm and cold. As with all of our recipes, this salad is coeliac friendly, super simple and does not require a degree in chemistry to make it.
YOU WILL NEED:
1 large sweet potato, cubed
2 tbsp olive oil
1 tsp of ground cumin, garlic, turmeric and smoked paprika
cooked baby beetroot (we used canned)
can of chickpeas, drained
100g of feta cheese, crumbed
rocket salad mix
Preheat your oven to 180◦ C. Poor oil over sweet potato and toss through spices, ensuring they are evenly coated. Roast for 30-45 minutes or until cooked through.
Once the sweet potato is cooked, place the rocket, into a large serving bowl and top with sweet potato, beetroot, chickpeas and fcrumbed feta.
You can serve it as is, or mix it up with chicken or tuna for a more filling meal. Enjoy!