Roasted Sweet Potato & Chickpea Salad

Name: Ubi Jalar Panggang & Salad Buncis
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 porsi
Cuisine: Indonesian
Ingredients: 2 small organic sweet potatoes* (sliced into 1/2-inch rounds with skin on); 1 15 -ounce can chickpeas ((rinsed, drained and patted dry // ~1 1/4 cups drained as original recipe is written)); 2 Tbsp grape seed or melted coconut oil ((divided)); 2 -3 Tbsp tandoori masala spice blend*; 1/8 tsp sea salt ((plus more to taste)); 1 tsp coconut sugar; 1/4 tsp turmeric ((optional)); 1 large bundle (~12 stems/bundle) rainbow chard* or kale* ((chopped, large stems removed)); 2 -3 Tbsp roasted lightly salted or unsalted pumpkin seeds ((optional)); 1/4 cup tahini; 1 Tbsp maple syrup; 1 small lemon, juiced ((~2 Tbsp juice as original recipe is written)); 1 -2 Tbsp hot water ((to thin))

An amazing, hearty salad with swiss chard, roasted sweet potatoes, and crispy chickpeas with a creamy tahini dressing. A healthy, plant-based meal.

⏱️ 40 min 🔪 Prep: 10 min 🔥 Cook: 30 min 📊 Medium 👁️ 3 views

👨‍🍳 Start Cooking

Foto: Minimalist Baker — Minimalist Baker

Ingredients

4 servings

2 small organic sweet potatoes* (sliced into 1/2-inch rounds with skin on)
1 15 -ounce can chickpeas ((rinsed, drained and patted dry // ~1 1/4 cups drained as original recipe is written))
2 Tbsp grape seed or melted coconut oil ((divided))
2 -3 Tbsp tandoori masala spice blend*
1/8 tsp sea salt ((plus more to taste))
1 tsp coconut sugar
1/4 tsp turmeric ((optional))
1 large bundle (~12 stems/bundle) rainbow chard* or kale* ((chopped, large stems removed))
2 -3 Tbsp roasted lightly salted or unsalted pumpkin seeds ((optional))
1/4 cup tahini
1 Tbsp maple syrup
1 small lemon, juiced ((~2 Tbsp juice as original recipe is written))
1 -2 Tbsp hot water ((to thin))

Steps

Preheat oven to 400 degrees F (204 C) and line a baking sheet with foil.
Add chickpeas to a small mixing bowl and toss with half of the oil and all of the tandoori masala spice blend, salt, coconut sugar, and turmeric (optional). Taste and adjust seasonings as needed, making sure they're well-salted and thoroughly seasoned. Arrange on half of the prepared baking sheet.
Add sweet potato rounds to the other half of the baking and drizzle with remaining oil - toss. Sprinkle with a bit of salt and arrange in a single layer.
Bake for 20 minutes, then remove from oven to toss chickpeas and flip sweet potatoes to ensure even cooking. Return to oven and cook for 10-15 minutes more or until sweet potatoes are tender and golden brown, and chickpeas are firm and crispy.
In the meantime, add tahini, lemon juice, and maple syrup to the mixing bowl you used earlier (for the chickpeas) and whisk to combine. Thin with hot water until pourable. Taste and adjust seasonings as needed. Set aside.
Once the potatoes and chickpeas are done roasting, let cool for a few minutes. To serve, divide chard or massaged* kale between serving dishes and top with sweet potatoes, chickpeas, and pumpkin seeds (optional). Serve with dressing on the side. Best when fresh, though leftovers will keep covered separately for 2-3 days.

Nutrition Facts (per serving)

Macronutrients

Calories31116% DV

*DV = Daily Value based on a 2,000 calorie diet

💰 Cost Estimate

Total Ingredients Rp 9.200

Per Serving Rp 2.300/serving

🏠 Save ~Rp 18.400 compared to buying!

📋 Price Breakdown (15% ingredients detected)

Ingredient	Amount	Unit Price	Subtotal
organic sweet potatoes*	2 small	-	-
-ounce can chickpeas	1	Rp 12.000/kg	Rp 1.200
grape seed or melted coconut oil	2 tbsp	-	-
-3 Tbsp tandoori masala spice blend*	2	Rp 40.000/kg	Rp 8.000
sea salt	0.125 tsp	-	-
coconut sugar	1 tsp	-	-
turmeric	0.25 tsp	-	-
bundle	1 large	-	-
-3 Tbsp roasted lightly salted or unsalted pumpkin seeds	2	-	-
tahini	0.25 cup	-	-
maple syrup	1 tbsp	-	-
lemon	1 small	-	-
-2 Tbsp hot water	1	-	-