Sweet Potato Salad

with Tangy Yogurt Sauce
With Tangy Yogurt Sauce
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3 Sweet potatoes small-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 pepper freshly ground
¼ tsp Cayenne pepper
1 cup Chickpeas cooked
¾ cup Greek yogurt plain, low-fat
1 tsp Red wine vinegar
1 tbsp Cilantro fresh, finely chopped
2 cups Baby spinach washed and drained

Nutritional information


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:

Ingridiens for Sweet Potato Salad

Steps to make Sweet Potato Salad


Preheat oven and prepare baking sheet

Preheat the oven to 400 °F and line a large rimmed baking sheet with parchment paper.


Prepare the marinade


In a large bowl, whisk together 1 ½ tablespoons olive oil, 1 teaspoon salt, 2 teaspoons paprika, 1 teaspoon ground cumin, ½ teaspoon garlic powder, ½ teaspoon freshly ground black pepper, and ¼ teaspoon cayenne. Set aside 1 heaped teaspoon of the marinade.


Prepare the sweet potatoes


Add the sweet potatoes to the large bowl with the marinade and toss to coat well.




Arrange the sweet potato rounds on the prepared baking sheet and roast for 20 minutes.


Prepare the chickpeas


Add 1 cup chickpeas and the reserved marinade to the same bowl and toss to coat well.


Roast the chickpeas


Once the allotted time has passed, remove the baking sheet from the oven and add the chickpeas. Roast for another 15 minutes.


Make the yogurt sauce


Meanwhile, whisk ¾ cup plain low-fat Greek yogurt with 1 tablespoon finely chopped fresh cilantro and 1 teaspoon red wine vinegar until creamy and smooth.




Pile 2 cups baby spinach in a large serving bowl, then top with roasted sweet potatoes and chickpeas.



Serve warm or at room temperature with yogurt sauce on the side. Enjoy!

Salads are not just for summer. Make the most of hearty sweet potatoes, chickpeas and spinach with this warming and delicious Sweet Potato Salad. It’s an easy-to-make recipe that is filling and super tasty. Give this recipe a go, and make sure to leave a comment with your thoughts!

Bethany is very passionate about maintaining a healthy lifestyle and clean diet. She’s trying to cut meat out of her diet as much as possible and focuses on cooking vegetarian food and fish. Bethany gets a kick from finding ways to add new twists to classic dishes. What’s more, thanks to her Asian roots, she’s great at combining different cuisines to come up with something extraordinary. Bethany’s recipes will inspire you to add new colors and flavors to your everyday meals.

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Total Reviews: 1

This salad is perfect for the holidays! Thanks for sharing the recipe!

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