Roasted Sweet Potato & Avocado Salad with Spiced Chickpeas and Tahini Dressing
This hearty, wholesome salad is full of contrasting textures and bold flavors — creamy avocado, crispy chickpeas, roasted sweet potato, and a tangy tahini-lemon dressing. It’s nutrient-packed and totally satisfying!
⏱️ Time Required
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Ingredients
For the Salad:
2 medium sweet potatoes, peeled and cubed
1½ tbsp olive oil
Salt & pepper to taste
1 tsp smoked paprika
1 can (15 oz) chickpeas, drained and rinsed
½ tsp cumin
½ tsp garlic powder
4 cups mixed greens or baby spinach
1 large avocado, diced or sliced
¼ small red onion, thinly sliced
Optional: 2 tbsp pumpkin seeds or sunflower seeds
Tahini-Lemon Dressing
3 tbsp tahini
2 tbsp lemon juice
1 tsp maple syrup or agave
1 small garlic clove, finely grated
2–3 tbsp warm water (to thin)
Salt to taste
Instructions
Step 1: Roast Sweet Potatoes & Chickpeas
1. Preheat oven to 425°F (220°C).
2. On a baking sheet, toss sweet potato cubes with 1 tbsp olive oil, paprika, salt, and pepper.
3. Spread chickpeas on a second baking sheet. Toss with ½ tbsp olive oil, cumin, garlic powder, salt, and pepper.
4. Roast both trays for 25 minutes, flipping halfway, until potatoes are tender and chickpeas are crispy.
Step 2: Make the Dressing
1. In a small bowl, whisk tahini, lemon juice, maple syrup, garlic, and a pinch of salt.
2. Add warm water 1 tbsp at a time until smooth and pourable.
Step 3: Assemble the Salad
1. In bowls, layer the greens, roasted sweet potato, chickpeas, red onion, and avocado.
2. Drizzle generously with tahini dressing.
3. Sprinkle with pumpkin or sunflower seeds if using.
4. Serve warm or at room temp.
✅ Notes
This salad is vegan, gluten-free, and high in fiber and healthy fats.
Add cooked quinoa or wild rice for a more filling meal.
Store dressing and components separately for meal prep (keeps well 3–4 days).
Nutrition Information
Calories :420 kcal
Protein: 12 g
Fiber: 11 g
Fat: 24 g
Sodium: 300 mg