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Healthy Sweet Potato Noodle Salad
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!
Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 2 servings
Calories: 535 kcal
Course:
Salad
Cuisine:
European , American
Ingredients
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
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.
Cup of Yum
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
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
% 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% |
* Percent Daily Values are based on a 2,000 calorie diet.