Almond Butter Sweet Potato Salad
Author: 
Recipe type: Side, Appitizer, Picnic
Cuisine: Vegan, Gluten-free, Healthy, Summer
Prep time: 
Cook time: 
Total time: 
Serves: 4-5
 
Roasted sweet potato and chickpea salad with a rich almond butter dressing. Healthy dish to bring to the table or picnic blanket
Ingredients
Roasted Sweet Potatoes
  • 3 sweet potatoes
  • 1 tbsp. olive oil
  • ½ tsp of each: salt, pepper & paprika
Salad
  • 1 can of chickpeas, drained
  • 2 red onions, diced
  • 1 spring onion, chopped
  • ¼ cup sunflower/pumpkin seeds
Almond Butter Sauce
  • 3 Tbsp Almond Butter (I used crunchy)
  • 3 Tbsp Olive Oil
  • 2 Tbsp Lemon Juice
  • ½ Tbsp Maple Syrup
  • ½ tsp apple cider vinegar
Instructions
  1. Pre-heat your oven at 200C/400F/Gas Mark 6.
  2. Slice your potatoes into large chunks. I like the skins on mine, but it doesn't matter either way.
  3. Toss the potatoes in the oil and seasoning. Roast for 30-35 mins or until tender.
  4. While the potatoes are cooking, mix together all the dressing ingredients. If your dressing is too thick add a little more liquid. Set aside.
  5. Once the potatoes are cooked through, toss together with the chickpeas, onion and seeds then mix in the almond butter dressing. Serve immediately or refrigerate for a cold potato salad.
Recipe by The Hungry Herbivores at https://www.thehungryherbivores.com/almond-butter-sweet-potato-salad/