Welcome back to the Cooking Channel! Today, I’m thrilled to share a recipe that’s very close to my heart—my mother-in-law’s incredible sweet potato dish. This flavorful and nutritious recipe combines roasted sweet potatoes, protein-packed chickpeas, crunchy walnuts, and dairy-free feta for a delicious meal that’s perfect for any occasion. It’s a great balance of sweet, savory, and tangy flavors, and I can’t wait for you to try it. Let’s get cooking!
Ingredients:
- 2 medium-size sweet potatoes (10.6 oz | 300g)
- 4 oz | 120g cooked chickpeas
- 4 oz | 80g | 1/2 cup walnuts
- 2 oz | 50g | 1/3 cup dairy-free feta cheese
- A handful of wild rocket or mixed salad greens
- 4 dates, chopped
- Zest of 1 lemon
Spices:
- 1 tsp sweet paprika
- 1/2 tsp garlic powder
- Black pepper, to taste
- Salt, to taste
Instructions:
- Prepare the Sweet Potatoes:
- Preheat your oven to 400°F (200°C). Remove the skin from the sweet potatoes and cut them into small, bite-sized cubes.
- Spread the sweet potatoes on a baking sheet, drizzle with olive oil, and season with sweet paprika, garlic powder, black pepper, and salt. Toss to coat evenly.
- Roast the sweet potatoes in the oven for 25-30 minutes, or until tender and lightly caramelized, flipping them halfway through.
- Toast the Walnuts:
- While the sweet potatoes are roasting, toast the walnuts in a dry pan over medium heat for 3-4 minutes, stirring occasionally until golden and fragrant.
- Be careful not to burn them! Set aside to cool.
- Prepare the Chickpeas:
- In the same pan, lightly sauté the cooked chickpeas for a few minutes, just to warm them up.
- Assemble the Salad:
- In a large mixing bowl, combine the roasted sweet potatoes, chickpeas, toasted walnuts, and chopped dates. Toss in the lemon zest to add a bright, citrusy note.
- Add the Cheese and Greens:
- Gently crumble the dairy-free feta cheese over the salad mixture.
- Add a handful of wild rocket or mixed salad greens for freshness.
- Serve:
- Transfer the sweet potato salad to a serving dish and drizzle with a little extra olive oil or lemon juice for added flavor if desired.
- Serve warm or at room temperature.
Conclusion:
This sweet potato and chickpea salad is a beautiful combination of flavors and textures, from the sweetness of the dates to the crunch of the walnuts and the zestiness of lemon. It’s hearty enough to be a main dish, yet light and refreshing enough for a side. My mother-in-law always impresses with this recipe, and now you can, too! Whether for a quick lunch or a healthy dinner, this dish is guaranteed to satisfy. Enjoy!