09 Sie Salad with roasted sweet potatoes, chickpeas, dried tomatoes, hummus and kale
This salad is a real bomb! LIke explosion of flavors and aromas with every bite. Preparing it is super quick and easy, every kitchen layman will handle to deal with it. Salad contains all my favorite ingredients: sweet potatoes, chickpeas, dried tomatoes, kale and hummus. Hummus is something you never can resist, hummus is life. If you want to prepare your own, take a look at this recipe <click>. I fed guests with this salad and everyone loved it. I heard also no comment, that it lacks the meat, because it is literally perfection and even true carnivores will be convinced. Therefore I recommend to prepare it for people who are not very fond of vegetables – in this combination, they taste great! In addition, I discovered also that this great salad is also suitable as a tortilla filling, creating a dish perfect for work, school or anywhere you go. Wrap tightly and close in the box, or wrap in the foil and you’re good to go. Then a visit in McDonald’s won’t be needed knowing that you have with you the most delicious tortilla in the world.
I am still learning about the vegan diet and I still have a lot ahead of me, but it is certain that I will come back to this recipe many times. It is very fast, simple and very tasty. Each component has a huge amount of good for you ingredients that will nourish your body while giving you lots of needed energy. In addition, I have good news for people who are trying to reduce the intake of fats: it has a very little of them which also makes it be very easily digestible. Such dishes as these encourage not only by the taste but also the look, the salad is colorful and just pleasing for eyes. It is worth to take this salad with you to a party. From this recipe you will get a very large bowl, which will devour many people 🙂
Nutritious
Filling
Healthy
Aromatic
Satisfying
Remarkable
Quick and easy
- 1,5kg sweet potatoes (about 4 large sweet potatoes)
- 500g cooked chickpeas (can be canned)
- 3 tablespoon olive oil
- 3 tablespoons masala spice
- 3 tablespoons smoked paprika
- 1 bunch of coriander
- 1 bunch of parsley
- 4 green spring onions
- 200g sun-dried tomatoes
- 200g hummus
- 200g hummus from THIS RECIPE (click)
- 200g kale
- juice of ½ lemon
- salt and pepper for taste
- Peel sweet potatoes and cut into small cubes. Transfer them into a bowl and add to them cooked chickpeas, then add 3 tablespoons olive oil, 3 tablespoons masala spice and 3 tablespoons smoked paprika. Mix thoroughly all vegetables until they are thoroughly coated with spices. Transfer them on 2 lined with baking paper baking dishes and bake at 190C for about 15 minutes until the sweet potatoes are tender and chickpeas quite crispy. During this time, pour hot water over dried tomatoes to soak and soften. When veggies are baked, set aside to cool. When cool, add the chopped bunch of cilantro, bunch of parsley, 4 green spring onions (both parts, white and green). Drain the tomatoes, cut into cubes and add to vegetables. Add pepper and salt to taste and about 200g hummus, mix thoroughly so that all the ingredients stick together. In a separate bowl place kale and add the juice of half a lemon. Knead and massage kale for about 2 minutes until softened and more flexible, then add to salad. Mix thoroughly and serve.
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