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Nourishing bowl: Moroccan Sweet Potato and Coconut Lemon Roasted Chickpea Salad | Vegan, Gluten-Free

Course: Main Course
Cuisine: European
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 3 servings

A delicious complete meal recipe for this Moroccan sweet potato and coconut lemon roasted chickpea salad! Satisfying and healthy

Ingredients

  • 2 organic sweet potatoes washed, yucky parts removed, not peeled, cut into large chunks
  • 1/2 tsp paprika
  • 1/2 tsp turmeric
  • 1/2 tsp cinnamon
  • 1/2 tsp coriander
  • 1/4 tsp black pepper
  • 1/2 tsp sea salt
  • 398 ml chickpeas (1 regular size can) rinsed and drained
  • 1 garlic clove minced
  • 1 cup organic baby spinach
  • 2 Tbsp raisins
  • 1 Tbsp coconut oil
  • extra-virgin olive oil
  • 1 lemon juiced
  • 1/2 head organic lettuce washed, cut into bite-size chunks
  • 1/2 organic sweet pepper washed, sliced
  • 1/4 organic English cucumber washed, sliced or cubed
  • 2 carrots washed, sliced into strips using a peeler

Dressing

  • 1 orange juiced
  • 1/4 cup raw apple cider vinegar
  • 1/3 cup extra-virgin olive oil
  • 1/8 tsp sea salt
  • black pepper (a pinch)

Instructions

  1. Turn oven on to 450F.

  2. Put the sweet potato chunks into a large bowl, add 1 Tbsp of olive oil and mix until evenly coated. Mix in all the spices: paprika, turmeric, cinnamon, coriander, pepper and sea salt.

  3. Put into oven at 450F for 20-25 min or until nicely golden and cooked through.
  4. While this is cooking in oven, mix the salad dressing in a bowl or a mason jar. Wash and prepare the veggies (lettuce, sweet pepper, cucumber, carrot).
  5. Warm a pan on medium heat, add 1-2 tsp of olive oil, the coconut oil, the raisins, and chickpeas. Sauté for a 3-5 minutes until it starts showing a golden colour. Add the minced garlic and spinach, and continue sautéeing for a few more minutes. Add a pinch of unrefined grey sea salt, and the juice of 1 organic lemon. Mix and scrape whatever bits come off the bottom. Turn the heat off.
  6. Assemble in plates. Distribute the chickpea mixture and sweet potatoes. Drizzle everything with dressing. Enjoy!

Note: I do not believe anyone should worry about counting calories, but here is the nutritional information for one serving
Calories: 642kcal | Fat: 32g | Saturated fat: 7g | Sodium: 584mg | Potassium: 1168mg | Carbohydrates: 77g | Fiber: 17g | Sugar: 18g | Protein: 15g | Vitamin A: 20995% | Vitamin C: 78.8% | Calcium: 150% | Iron: 5.8%