Healthy Sweet Potato Noodle Salad

Name: Healthy Sweet Potato Noodle Salad
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 servings
Ingredients: 1 medium sweet potato; 2 tablespoons olive oil; 1/2 teaspoon Coriander; 1/4 teaspoon cinnamon; 1/4 teaspoon paprika; 1/4 teaspoon cumin; salt and pepper to taste; 1 400 g (14 oz) tin chickpeas; 1 tablespoon Tahini; 1 tablespoon apple cider vinegar; 2 tablespoon olive oil; salt and pepper to taste; 6 handfuls rocket; 1 handful pomegranate seeds; 1 avocado; 2 tablespoons sunflower seeds; 2 tablespoons lemon juice

User Reviews

5.0

54 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
2 servings
Calories
535 kcal
Course
Salad
Cuisine
European, American

Healthy Sweet Potato Noodle Salad

Maisie Perez

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Healthy, easy and delicious vegan Sweet Potato Noodle Salad with Chickpeas and Rocket recipe. It makes for a great nutritious lunch or a nice gluten free side dish!

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Ingredients

Servings

For the sweet potato noodles:

1 medium sweet potato
2 tablespoons olive oil
1/2 teaspoon Coriander
1/4 teaspoon cinnamon
1/4 teaspoon paprika
1/4 teaspoon cumin
salt and pepper to taste

For the chickpea paste:

1 400 g (14 oz) tin chickpeas drained and rinsed
1 tablespoon Tahini
1 tablespoon apple cider vinegar
2 tablespoon olive oil
salt and pepper to taste

For the salad:

6 handfuls rocket
1 handful pomegranate seeds
1 avocado
2 tablespoons sunflower seeds
2 tablespoons lemon juice

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Instructions

MAKE THE SWEET POTATO NOODLES:

Preheat the oven to 180 degrees. Peel the sweet potato and turn into noodles either by using a spiralizer or cutting into thin strips with a knife. Place the sweet potato noodles on a baking tray with the olive oil, cinnamon, paprika, cumin, dried coriander, salt and pepper. Mix well and bake in oven for 10-15 minutes, until tender and a little crisp. Take them out halfway through to mix around so that they bake evenly.

MAKE THE CHICKPEA PASTE:

Place the chickpeas and all other ingredients in a flat-bottomed bowl and mash with a fork. Leave the chickpeas a little chunky for texture.

MAKE THE SALAD:

Once the sweet potato noodles are out of the oven, place them in a bowl with the rocket, pomegranate seeds and spoonfuls of the chickpea paste. Cut the avocado in half and remove the stone. Use a teaspoon to scoop out little spoonfuls and arrange on top of the salad. Top with sunflower seeds and squeeze over a little lemon juice. Best enjoyed immediately!

Notes

Store leftovers in an airtight container in the fridge for up to 2 days.
This sweet potato noodle salad makes a great portable lunch.

Nutrition Information

Show Details

Calories 535kcal (27%) Carbohydrates 16g (5%) Protein 7g (14%) Fat 52g (80%) Saturated Fat 7g (35%) Sodium 29mg (1%) Potassium 808mg (23%) Fiber 9g (36%) Sugar 3g (6%) Vitamin A 1694IU (34%) Vitamin C 25mg (28%) Calcium 126mg (13%) Iron 2mg (11%)

Nutrition Facts

Serving: 2servings

Amount Per Serving

Calories 535 kcal

% Daily Value*

Calories	535kcal	27%
Carbohydrates	16g	5%
Protein	7g	14%
Fat	52g	80%
Saturated Fat	7g	35%
Sodium	29mg	1%
Potassium	808mg	17%
Fiber	9g	36%
Sugar	3g	6%
Vitamin A	1694IU	34%
Vitamin C	25mg	28%
Calcium	126mg	13%
Iron	2mg	11%