Hearty winter “salad” with root veggies, chickpeas, a warming spice blend, and crunchy pistachios. Serve warm or chilled for an easy 1-pan meal!
Hey, you, do you feel it?
…..
Spring is in the air!
With March just around the corner, I feel like we can finally embrace that flowery light at the end of the wintry tunnel, don’t you?
This Warm Spiced Sweet Potato Salad with Pistachios is the perfect way to welcome slightly warmer weather.
It’s bright, fresh, nourishing, and all comes together on 1-pan for an easy plant-based meal.
We start with cozy roasted root veggies, warming spices, and hearty chickpeas, and then end in a satisfying pistachio crunch.
Sound good?
Do you like pistachios?
My chemistry teacher in the 10th grade used to keep a jar of them in cabinet…right next to all of the lab equipment and chemicals we used in our labs.
Probably not the best spot for a snack.
When I stayed after school to get Chemistry help (Chem was the worst, right?), she’d take out the jar, crack open the shells, and munch on them absent-mindedly as we worked.
“Pistachio?” she’d offer, between bites, waving the jar in front of us with her spidery hands.
“No, thanks,” all the kids would say, expressions lingering somewhere between total disgust and amusement.
Maybe that’s why her hair was green.
But that’s another story.
I always forget about pistachios, quite possibly because they remind me of my Chemistry horrors.
They’re a different kind of nut, and I love their bright green color and rich nutty flavor.
I love using Eden Foods Organic Pistachios as the garnish to this gorgeous salad!
They’re already shelled and lightly salted for you, so they taste amazing straight from the package.
No Chemistry experiments required.
If you’ve had a scarring pistachio experience, too, or don’t have any pistachios in your cabinet, try subbing slivered almonds instead.
Enjoy this Warm Spiced Sweet Potato Salad with Pistachios straight out of the oven or chilled, it’s really good both ways!
I love prepping a pan for the week because it’s extremely versatile and it keeps well in the fridge.
Check, check.
The warm spice blend of ginger, cinnamon, and cumin makes it simply irresistible.
The key to getting the best consistency and perfect bake-time is to chop the veggies very finely here– about 1/2″ cubes is what I recommend.
Unlike some meals where big chunks are welcome, you’ll appreciate the bite sized pieces here to promote even baking and get more of a uniform “salad” texture.
Throw it over greens if you’re craving more of a salad salad, or eat it as is for more of a buddha bowl style dish.
If you make this Warm Spiced Sweet Potato Salad with Pistachios, let me know!
I’d love to hear how you enjoyed yours…warm or cold?
Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.
Give me a shout on Instagram and use #floraandvino to show me your creations.
Check out my Pinterest page to pin more recipe like this one to make later.
For more warm one-pan salads, check out my Cozy Cauliflower Salad, too!
If you loved this post and want more, go to my homepage and subscribe to get deliciousness delivered right to your inbox!
XO Lauren
Warm Spiced Sweet Potato Salad with Pistachios
- Prep Time: 15 mins
- Cook Time: 30 mins
- Total Time: 45 mins
- Yield: 2-3 servings
Print Recipe
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Hearty winter “salad” with root veggies, chickpeas, a warming spice blend, and crunchy pistachios. Serve warm or chilled for an easy 1-pan meal!
Ingredients
- 1 15 oz can chickpeas, drained, rinsed, and patted dry
- 3 large carrots, any color, peeled and diced into 1/2” chunks
- 1 large or 2 small sweet potato, peeled and diced into 1/2” chunks
- 1 red bell pepper, diced small
- 1/2 white or yellow onion, finely chopped
- 1 tsp avocado oil (optional– if oil-free, omit)
- pinch of powdered ginger
- 1/2 tsp cinnamon
- 1 tsp cumin
- pinch of Himalayan sea salt.
- 1 head cilantro, finely chopped
- 3 TBSP Eden Foods Organic Pistachios, chopped
- 1/2 lemon, squeezed
- sprinkle of hemp hearts (optional for serving)
Instructions
- Preheat the oven to 400°F and line and baking sheet with parchment paper.
- Wash and chop all vegetables, then add them to a large mixing bowl with the chickpeas, optional avocado oil, powdered ginger, cinnamon, cumin, and Himalayan sea salt.
- Mix well with your hands or a large spoon, then pour mixture into an even layer on the baking sheet. To ensure even baking, you may need to use 2 baking sheets. You want the vegetables to have room to evenly bake, not overlapping, if possible.
- Bake for 25-30 minutes, until fork tender but not mushy, checking at the 25 minutes mark.
- Remove from the oven, allow to cool slightly, then add to a large mixing bowl with the cilantro, chopped pistachios, and a big squeeze of lemon. Toss well to combine.
- Serve warm or chilled with optional hemp hearts, if desired.
- Leftovers keep in the refrigerator for 3-5 days.
- Category: Entree, 1-Pan
- Method: Oven-Bake
- Cuisine: Gluten-Free, Grain-Free, Refined Sugar-Free, Oil-Free option
This post is brought to you by Eden Foods, but all words and eats are my own. Thanks for supporting the sponsors that keep me hungry!
When do you add the chick peas?
Hi Debbie!
Add them in the big bowl with the vegetables and spices before baking! I just updated the recipe 🙂
XOXO Lauren