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Hearty Sweet Potato Salad

50 mins

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
  • 10 mins
  • 40 mins
  • 50 mins
    Time total
  • Instructions

    1. Preheat oven to 200°C/180°C fan forced.
    2. 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.
    3. In a medium bowl, whisk together lemon juice, peach mango yoghurt and coriander. Drizzle over the salad and serve immediately.