Is there anything better than sweet potato and avocado together? I think not. The base of this salad is organic kale, but you can use whatever greens you have on hand. Next comes the roasted sweet potatoes and creamy avocado slices for plenty of skin-loving plant-based fiber and healthy fats.
This salad transforms into a delicious, creamy, citrusy, perfectly (but subtly) sweet salad when drizzled in my favorite lemon tahini dressing. It’s light, filling, and refreshing. With the added crispy baked chickpeas for texture (optional), you get a nice boost of protein and fiber — making this a satiating meal on so many levels!
I love sprinkling hemp seeds on most everything. They’re my all-time favorite plant-based protein. With healthy fats, vitamin E, magnesium, iron, and zinc, these little seeds are slightly sweet and nutty with a neutral flavor that lends itself well to sweet and savory dishes. They can be sprinkled on salads and soups, or blended into dressings, desserts, smoothies, seed butters, porridges, sauces, granola, etc. to add depth and texture.
Hope you love this sweet potato and avocado salad as much as I do! If you give it a try, let me know. Take a photo and tag it @feedyourglow, hashtag #feedyourglow on IG. Enjoy!
1- 2 medium organic sweet potatoes with skin on, rinsed and scrubbed, then halved and sliced into 1/4-inch rounds
1 tablespoons avocado or coconut oil
Pinch sea salt
¼ cup tahini
2 tablespoons fresh lemon juice
1 tablespoon maple syrup, optional
Pinch sea salt
Filtered water, to thin
5 cups greens of choice (massaged kale, spinach, or arugula)
1 ripe avocado, sliced or cubed
optional: 2 tablespoons hemp hearts for a plant-based protein boost
5-ounce can chickpeas, drained, rinsed and dried
1 tablespoon or avocado oil
1 teaspoon each ground cumin and smoked paprika
½ teaspoon ground turmeric
¼ tsp sea salt
Preheat oven to 375 degrees F and line a baking sheet with parchment paper.
Toss the rinsed, drained, and skinned chickpeas with avocado oil and spices in a bowl and place on baking sheet.
Toss the sweet potatoes in a bit of oil and salt. Then, spread them into an even layer and add them to the same baking sheet as the chickpeas, depending on size.
Bake for around 15 minutes, then flip/toss the sweet potatoes, and bake for another 5-10 minutes for even baking.
In the meantime, prepare the dressing by adding tahini, lemon juice, maple syrup, and the salt to a small mixing bowl. Whisk to combine. Add filtered water until semi-thick and pourable or until desired consistency. Taste and adjust flavor as needed.
Remove the sweet potatoes from the oven when they are fork tender and the chickpeas are crispy and golden brown, roughly 25 minutes.
Add the greens to a bowl with the roasted sweet potato and avocado. Sprinkle on hemp seeds (optional), and serve with the dressing.
Store leftovers separately in an airtight container in the fridge for up to 3 days. Dressing will stay fresh for 5-7 days.
If you love this recipe, you’ll also love this Massaged Kale Salad with Crispy Chickpeas.