Roasted Sweet Potato and Chickpea Salad with Spinach

This Roasted Sweet Potato and Chickpea Salad with Spinach is a vibrant and nutritious dish perfect for a midnight snack. The combination of sweet potatoes, protein-packed chickpeas, and fresh spinach creates a satisfying and wholesome meal.

Ingredients

• Sweet potato - 200 grams
• Canned chickpeas - 1 cup (240 grams), drained and rinsed
• Fresh spinach - 2 cups (60 grams)
• Olive oil - 2 tablespoons (30 ml)
• Garlic powder - 1 teaspoon
• Cumin - 1 teaspoon
• Paprika - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Lemon juice - 1 tablespoon (15 ml)
• Feta cheese - 30 grams, crumbled (optional)
• Pumpkin seeds - 2 tablespoons (30 grams)

Steps

1. Preheat the oven to 200°C (400°F).
2. Peel and dice the sweet potato into 1-inch cubes.
3. In a large bowl, combine the sweet potato cubes, chickpeas, olive oil, garlic powder, cumin, paprika, salt, and black pepper. Toss until evenly coated.
4. Spread the mixture on a baking sheet in a single layer and roast in the preheated oven for 20-25 minutes or until the sweet potatoes are tender and slightly caramelized.
5. While the sweet potato and chickpeas are roasting, prepare the salad base by placing the fresh spinach in a large bowl.
6. Once the sweet potato and chickpeas are done, let them cool for a few minutes before adding them to the spinach.
7. Drizzle lemon juice over the salad and toss gently to combine.
8. If desired, sprinkle crumbled feta cheese and pumpkin seeds on top before serving.

Nutrition

• Calories: 350
• Protein: 12 g
• Carbs: 50 g
• Fiber: 12 g
• Sugar: 6 g
• Sodium: 400 mg
• Cholesterol: 10 mg
• Total Fat: 12 g
• Saturated Fat: 2 g
• Unsaturated Fat: 10 g
• Water: 0.2 L

Health Benefits

• Rich in vitamins A and C from sweet potatoes, promoting healthy skin and immune function.
• High in fiber and protein from chickpeas, supporting digestion and satiety.

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