The heart of this salad lies in the tender and subtly spiced sweet potatoes, roasted to perfection in our fragrant Tandoori Masala Rub and ghee mixture. The sweet potatoes’ natural sweetness is elevated by the spices, creating a delightful contrast that delights the palate. The creamy chickpeas add a textural dimension and a protein boost, making the dish a satisfying and nutritious option for vegetarians and meat-lovers alike.
Beyond its incredible taste, the Tandoor Masala Rub roasted sweet potato and chickpea salad embodies a holistic approach to a well-rounded meal. It not only ignites your taste buds with its vibrant flavors but also nourishes your body with the benefits of nutrient-rich ingredients. With each bite, you savor the harmony of taste and health, courtesy of the nutritional marvel that curry is and the vibrant blend of ingredients in this sumptuous salad.
Ingredients:
- 2 Small sliced or cubed sweet potatoes
- ½ cup Chickpeas (canned or rehydrated)
- ½ cup Sliced red or yellow sweet peppers
- ¼ cup Sliced cherry tomatoes
- ½ cup Diced cucumbers
- 1 cup Fresh spinach or you can spring mix
- 1 tbsp Tandoori Spice Rub
- 1 tbsp Ghee
Dressing:
- ½ cup Cilantro
- ¼ cup Fresh mint
- ½ inch Fresh ginger
- 1 tbsp Lemon juice
- ½ tbsp Orange zest
- 1 tbsp Honey
- ½ cup Greek yogurt
Steps:
- Drizzle ghee and little salt and our Tandoori Masala Rub on diced sweet potatoes and the rinsed canned chickpeas. Mix well and cook in the oven, 350° fahrenheit for 15 minutes. Once done, set aside.
- You can choose to cook your spinach or not, we have chosen to sauté ours for a few minutes and add to the salad.
Dressing:
- In a blender add cilantro, mint, ginger, lemon juice, orange zest, honey, salt and pepper. Blend into a smooth paste. Add greek yogurt, blend well.
- In a salad bowl add spinach, peppers, tomatoes, cucumbers, then add the potato and chickpeas mixture. Lastly, drizzle the dressing, then mix well and enjoy!