Saladsbitsofcarey
Sticky Roasted Sweet Potato, Chickpeas & Kale Salad
Sweet potato is a winner roasted with date molasses and za'atar spice. Completely vegan, served with spicy roasted chickpeas, zesty kale, pomegranate & toasted almond salad and homemade tahini vinaigrette. The flavour profile is clearly inspired by the fact that I've been living in the Middle East for almost 1 year! These are the kind of flavours and ingredients I will never grow tired of. If you are as much of a fan of this kind of food as I am, check out this delish Aubergine Salad and my Cheat's Baba Ganoush, Meatballs and Tabbouleh. Enjoy! C x
👥 2 Servings⏱️ Prep & Cook: 1h⏳ Prep: 15 min🔥 Cook: 45 min👤 Carey Erasmus📖 bitsofcarey
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- oven
- bowl
- pan
📝 Preparation Steps
1
Preheat the oven to 200°C.
2
Wash and scrub the sweet potato. Cut in half down the length and score the flesh. Rub the cut and scored side well with olive oil, Za’atar and salt. Place cut side down onto a greased baking tray. Roast for ⏱️ 30 minutes.
(2 tsp) Za’atar spice10 golive oil15 ml(1 Tbsp) date molasses (heated slightly)15 ml(1 Tbsp) olive oil15 ml(2 tsp) ground cumin6 g(¼ c) olive oil or vegetable oil of your choice60 ml(1 Tbsp) tahini15 ml(2 tsp) date molasses/agave or cane sugar10 ml
3
Drain, rinse and dry the chickpeas (reserve the brine if you wish).
(2 tsp) Za’atar spice10 g(1 Tbsp) date molasses (heated slightly)15 mlchickpeas (net 260 g, drained)1 can(1 Tbsp) olive oil15 ml(2 tsp) ground cumin6 g(¼ c) olive oil or vegetable oil of your choice60 ml(1 Tbsp) tahini15 ml(2 tsp) date molasses/agave or cane sugar10 ml
4
In a bowl, toss the chickpeas with olive oil, cumin, salt and pepper until well coated.
(2 tsp) Za’atar spice10 g(1 Tbsp) date molasses (heated slightly)15 mlchickpeas (net 260 g, drained)1 can(1 Tbsp) olive oil15 ml(2 tsp) ground cumin6 g(¼ c) olive oil or vegetable oil of your choice60 ml(1 Tbsp) tahini15 ml(2 tsp) date molasses/agave or cane sugar10 mlolive oil15 ml
5
Once the sweet potato has roasted for ⏱️ 30 minutes. Remove from the oven and turn the heat up to 220°C.
6
Using a pair on tongs, carefully turn the sweet potatoes over to expose the flesh. Brush with date molasses. Add the seasoned chickpeas to the same tray or another one.
(2 tsp) Za’atar spice10 g(1 Tbsp) date molasses (heated slightly)15 mlchickpeas (net 260 g, drained)1 can(1 Tbsp) olive oil15 ml(2 tsp) ground cumin6 g(¼ c) olive oil or vegetable oil of your choice60 ml(1 Tbsp) tahini15 ml(2 tsp) date molasses/agave or cane sugar10 ml
7
Roast for another 10 – ⏱️ 15 minutes or until sweet potato is dark and sticky and chickpeas are golden and crispy.
(2 tsp) Za’atar spice10 g(1 Tbsp) date molasses (heated slightly)15 mlchickpeas (net 260 g, drained)1 can(1 Tbsp) olive oil15 ml(2 tsp) ground cumin6 g(¼ c) olive oil or vegetable oil of your choice60 ml(1 Tbsp) tahini15 ml(2 tsp) date molasses/agave or cane sugar10 ml
8
To make the vinaigrette, place the olive oil, lemon juice, tahini, date molasses, salt and pepper into a tight sealing jar. Shake vigorously until well combined and viscous. Add a dash of mineral water to the dressing should you prefer a thinner dressing. Adjust sweetness and salt if needed.
(2 tsp) Za’atar spice10 golive oil15 ml(1 Tbsp) date molasses (heated slightly)15 ml(1 Tbsp) olive oil15 ml(2 tsp) ground cumin6 g(¼ c) olive oil or vegetable oil of your choice60 ml(1 Tbsp) tahini15 ml(2 tsp) date molasses/agave or cane sugar10 ml
9
Toast the almonds in a dry pan. Keep a watchful eye as they burn easily.
10
For the salad, rinse the kale well and remove stalks. Tear into bite size pieces.
(2 tsp) Za’atar spice10 g(1 Tbsp) date molasses (heated slightly)15 ml(1 Tbsp) olive oil15 ml(2 tsp) ground cumin6 g(¼ c) olive oil or vegetable oil of your choice60 ml(1 Tbsp) tahini15 ml(2 tsp) date molasses/agave or cane sugar10 mlkale (washed and stalks removed)200 g
11
Place kale in a bowl together with the mint, pomegranate rubies, lemon zest and toasted almonds. Add some of the dressing and toss together until kale is well dressed.
(2 tsp) Za’atar spice10 g(1 Tbsp) date molasses (heated slightly)15 ml(1 Tbsp) olive oil15 ml(2 tsp) ground cumin6 g(¼ c) olive oil or vegetable oil of your choice60 ml(1 Tbsp) tahini15 ml(2 tsp) date molasses/agave or cane sugar10 mlkale (washed and stalks removed)200 gpomegranate rubies100 g
12
Serve the sticky roasted sweet potato with a generous tumble of crispy chickpeas, freshly made kale salad and extra tahini dressing on the side.
(2 tsp) Za’atar spice10 g(1 Tbsp) date molasses (heated slightly)15 mlchickpeas (net 260 g, drained)1 can(1 Tbsp) olive oil15 ml(2 tsp) ground cumin6 g(¼ c) olive oil or vegetable oil of your choice60 ml(1 Tbsp) tahini15 ml(2 tsp) date molasses/agave or cane sugar10 mlkale (washed and stalks removed)200 g
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