Description
Warm spiced sweet potato salad with pistachios, root veggies, chickpeas, and a warming spice blend. 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 everything well with your hands or a large spoon, then pour the mixture into an even layer on the baking sheet. To ensure even baking, you may need to use two baking sheets. You want the vegetables to have room to evenly bake, not overlapping, if possible.
- Bake the vegetables for 25-30 minutes, or until fork tender but not mushy, checking at the 25 minute mark.
- Remove the pan from the oven, allow it to cool slightly, then add to a large mixing bowl with the cilantro, chopped pistachios, and a big squeeze of lemon. Toss everything well to combine.
- Serve the salad warm or chilled with optional hemp hearts, if desired.
- Leftovers keep in an airtight container in the refrigerator for 3-5 days. Reheat before serving.
Notes
Recipe adapted from Tone It Up
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Entree, 1-Pan
- Method: Oven-Bake
- Cuisine: Gluten-Free, Grain-Free, Refined Sugar-Free, Oil-Free option