Category: dinner
Yield: 4 servings
Calories/serving: 550
Preparation time: 50 minutes
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Ingredients
- 1 sweet potatoes, peeled and cubed
- 1/4 cup olive oil, divided
- 1 teaspoon cayenne pepper
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1 teaspoon salt, divided
- 2 cups dried chickpeas, soaked overnight and drained
- 1 tablespoon dried oregano
- 1/2 teaspoon dried thyme
- 2 tablespoons white vinegar
- 2 avocados, sliced
- 3 3 hearts of romane, washed and torn
- 1/4 cup pizza mozzarella, shredded
- 2 tablespoons mayonnaise
- 2 tablespoons mustard
- 1 tablespoon honey
- 1 lemon, juiced
- 1/2 teaspoon ground black pepper
Directions
Preheat the oven to 400°F and line a baking sheet with parchment paper.
In a mixing bowl, toss the peeled and cubed sweet potatoes with 2 tablespoons of olive oil, cayenne pepper, paprika, ground cumin, and 1/2 teaspoon of salt until evenly coated.
Spread the sweet potatoes on the prepared baking sheet in a single layer, and bake in the preheated oven for 25 minutes, or until they are tender and starting to caramelize.
In another mixing bowl, combine the soaked and drained chickpeas with the remaining 2 tablespoons of olive oil, dried oregano, dried thyme, and remaining 1/2 teaspoon of salt.
Spread the chickpeas on a separate baking sheet and bake in the oven for 20 minutes, or until they are crispy and golden. Stir halfway through to ensure even cooking.
While the sweet potatoes and chickpeas are baking, prepare the dressing by whisking together mayonnaise, mustard, honey, lemon juice, white vinegar, and ground black pepper in a small bowl until smooth and creamy.
Once the sweet potatoes and chickpeas are done baking, allow them to cool slightly.
In a large bowl, combine the washed and torn romaine hearts, sliced avocados, and shredded pizza mozzarella.
Add the roasted sweet potatoes and crispy chickpeas to the salad.
Pour the dressing over the salad and toss gently to combine, ensuring that the dressing coats the ingredients evenly.
Serve the salad immediately while the sweet potatoes and chickpeas are still warm.
Ingredients
- 1 sweet potatoes, peeled and cubed
- 1/4 cup olive oil, divided
- 1 teaspoon cayenne pepper
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1 teaspoon salt, divided
- 2 cups dried chickpeas, soaked overnight and drained
- 1 tablespoon dried oregano
- 1/2 teaspoon dried thyme
- 2 tablespoons white vinegar
- 2 avocados, sliced
- 3 3 hearts of romane, washed and torn
- 1/4 cup pizza mozzarella, shredded
- 2 tablespoons mayonnaise
- 2 tablespoons mustard
- 1 tablespoon honey
- 1 lemon, juiced
- 1/2 teaspoon ground black pepper
Category: dinner
Yield: 4 servings
Calories/serving: 550
Preparation time: 50 minutes
Sign up for free and start creating your own personalized recipes!
Directions
Preheat the oven to 400°F and line a baking sheet with parchment paper.
In a mixing bowl, toss the peeled and cubed sweet potatoes with 2 tablespoons of olive oil, cayenne pepper, paprika, ground cumin, and 1/2 teaspoon of salt until evenly coated.
Spread the sweet potatoes on the prepared baking sheet in a single layer, and bake in the preheated oven for 25 minutes, or until they are tender and starting to caramelize.
In another mixing bowl, combine the soaked and drained chickpeas with the remaining 2 tablespoons of olive oil, dried oregano, dried thyme, and remaining 1/2 teaspoon of salt.
Spread the chickpeas on a separate baking sheet and bake in the oven for 20 minutes, or until they are crispy and golden. Stir halfway through to ensure even cooking.
While the sweet potatoes and chickpeas are baking, prepare the dressing by whisking together mayonnaise, mustard, honey, lemon juice, white vinegar, and ground black pepper in a small bowl until smooth and creamy.
Once the sweet potatoes and chickpeas are done baking, allow them to cool slightly.
In a large bowl, combine the washed and torn romaine hearts, sliced avocados, and shredded pizza mozzarella.
Add the roasted sweet potatoes and crispy chickpeas to the salad.
Pour the dressing over the salad and toss gently to combine, ensuring that the dressing coats the ingredients evenly.
Serve the salad immediately while the sweet potatoes and chickpeas are still warm.
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