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Sweet Potato and Chickpeas Tomato Salad with Sweet Mustard Dressing

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An amazing, hearty salad with crispy roasted sweet potatoes and chickpeas, a light and fresh tomato salad and a simple sweet mustard dressing.
Sweet Potato and Chickpeas Tomato Salad with Sweet Mustard Dressing

The idea was to create a Buddha bowl…. Instead I started experimenting with what I have in my fridge and cupboards and this amazing sweet potato and chickpeas tomato salad with sweet mustard dressing recipe was born. It’s not really a salad salad without any leafy greens, but it’s for sure a nourishing whole food plant-based bowl. Feel free to add more greens if you wish!

Way back when I was just diving into the wonderful world of whole food plant-based eating I didn’t really enjoy a fully raw salad. The salads I made back then were also not very satisfying. I started creating salad recipes with half raw and half cooked/baked ingredients. The combination of roasted ingredients with typical raw salad ingredients are truly the best salads. The freshness of the raw ingredients create a great balance with the rich flavor of baked/roasted ingredients. And an amazing dressing is just the cherry on the uuh… salad.

If mustard or a sweet dressing is not your thing, this bowl would also be great with a garlic sauce such as in this recipe.

I know you are going to love this salad! It’s:

Flavorful
Lightly spiced
Crispy
Great to make ahead
Sweet
Healthy & Quick
Satisfying

If you give this recipe a try, let me know! Leave a comment and rate it – it’s super helpful for me and other readers. And don’t forget to tag your creation with #thegreencreator on Instagram. I’d love to see your creation!

Sweet Potato and Chickpeas Salad with Sweet Mustard Dressing

 

Sweet Potato and Chickpeas Salad with Sweet Mustard Dressing
 
Prep time
Cook time
Total time
 
An amazing, hearty salad with crispy roasted sweet potatoes and chickpeas, a light and fresh tomato salad and a simple sweet mustard dressing.
Author:
Recipe type: lunch, snack, salad, dinner
Cuisine: vegan, plant-based, vegetarian, gluten-free
Serves: 2
Ingredients
  • ½ cup dry quinoa
  • FOR THE SWEET POTATO & CHICKPEAS:
  • 1 big sweet potato ( 350 grams), cut in chunks
  • 240 grams cooked chickpeas, rinsed and drained
  • 2 tsp red paprika powder
  • a few dashes ground black pepper
  • 1 tbs onion powder
  • 1-2 tsp dried curry powder
  • FOR THE SALAD:
  • 10 cherry tomatoes, halved
  • 1 red bell pepper, cut in small chinks
  • ½ red onion, diced
  • a handful of herbs of choice
  • 2 tbs apple cider vinegar
  • ground black pepper to taste
  • ½ tsp onion powder
  • FOR THE SWEET MUSTARD DRESSING:
  • 150 gr plant-based yogurt such as soy yogurt
  • 2 tsp / 17 grams mustard sauce
  • Sugar to taste, such as date syrup, xylitol or maple syrup. I used 1 teaspoon xylitol.
Instructions
  1. Preheat oven to 350 °Fahrenheit (180 ° Celsius) and line a baking sheet with parchment baking paper.
  2. Place the sweet potatoes on the lined baking sheet. After 5-10 minutes add the chickpeas and the spices. You can use oil if you wish.
  3. Meanwhile, prepare the salad. Wash, cut and combien all the ingredients. I used apple cider vinegar for the salad, but you can also use the juice of half a lemon.
  4. In the meantime, prepare the sweet mustard dressing by mixing the yogurt, mustard sauce and a sweet ingredient in a small bowl.
  5. After 10 minutes, toss the chickpeas and flip the sweet potatoes to ensure even baking.
  6. Rinse the quinoa and boil in twice the amount of water for about 15 minutes. Drain and set aside.
  7. Optional: add a vegetable bouillon cube while the quinoa is cooking for extra flavor.
  8. After about 20-25 minutes the sweet potatoes and chickpeas should be nice and crispy.
  9. In a bowl place the roasted sweet potatoes with chickpeas, together with the quinoa and tomato salad. Top with a generous amount of dressing. Or serve the dressing aside.

 

 

 

 

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