1kg sweet potato, peeled, cut into large chunks
1½ tbsp sweet chilli sauce
4 green onions (shallots), sliced
100g baby spinach leaves
¼ cup (50g) pepitas (pumpkin seeds)
420g can chickpeas, rinsed and drained
juice from ½ lemon
2 x 150g peach mango yoghurt
1 cup (40g) chopped coriander
Step by step
50 minsTime total
- Preheat oven to 200°C/180°C fan forced.
- Place sweet potato onto a non-stick baking tray, drizzle with sweet chilli sauce. bake for 40 minutes or until caramelised and soft, turning once; allow to cool. Transfer to a large serving bowl, add green onions, spinach, pepitas and chickpeas. Gently toss together.
- In a medium bowl, whisk together lemon juice, peach mango yoghurt and coriander. Drizzle over the salad and serve immediately.