- 3 Sweet potatoessmall-medium, about 9 oz each, cut into ½-inch rounds
- 1 ½ tbsp Olive oil
- 1 tsp Salt
- 2 tsp Sweet paprika
- 1 tsp Cumin
- ½ tsp Garlic powder
- ½ tsp Black pepperfreshly ground
- ¼ tsp Cayenne pepper
- 1 cup Chickpeascooked
- ¾ cup Greek yogurtplain, low-fat
- 1 tsp Red wine vinegar
- 1 tbsp Cilantrofresh, finely chopped
- 2 cups Baby spinachwashed and drained
Sweet Potato Salad
This hearty Sweet Potato Salad recipe relies on Indian-inspired flavors such as cumin, garlic, and cayenne pepper to deliver a big flavor. Sweet potatoes and chickpeas tossed with olive oil, smoky paprika, spicy-sweet cumin, garlic, cayenne pepper, and a pinch of black pepper and salt, then roasted until caramelized, crispy, and delicious. Served over a bed of baby spinach with herbed yogurt sauce, this makes such a pleasing meal. I love this salad warm, straight from the oven. But it also tastes great at room temperature.
To make the salad, start by roasting the sweet potatoes with olive oil and spices. Once the sweet potatoes have softened a little, add the chickpeas to the same baking sheet and roast until crispy. Meanwhile, make a yogurt sauce by whisking Greek yogurt with finely chopped cilantro and a splash of red wine vinegar. Whisk until yogurt looks creamy and smooth. Pile the spinach in a large serving bowl, then top with roasted sweet potatoes and chickpeas. Serve with yogurt sauce, and enjoy!
To make the Sweet Potato Salad, you will need the following ingredients:
Steps to make Sweet Potato Salad
1 | Preheat oven and prepare baking sheet | |
2 | Prepare the marinade | 1 |
3 | Prepare the sweet potatoes | 1 |
4 | Roast | 20 |
5 | Prepare the chickpeas | 1 |
6 | Roast the chickpeas | 15 |
7 | Make the yogurt sauce | 1 |
8 | Assemble | 2 |
9 | Serve | |
Recipe Reviews
This salad is perfect for the holidays! Thanks for sharing the recipe!
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