Nutty Roasted Sweet Potato, Chickpea & Cranberry Salad
NUTTY ROASTED SWEET POTATO, CHICKPEA & CRANBERRY SALAD
This salad is packed full of both sweet and savoury flavours and is extremely gut friendly! The chickpeas and quinoa provide a hearty base, while the coconut aminos provides an umami flavour and the cranberries add an extra pinch of sweetness. Preparation and cooking time is about 40 minutes. You can eat warm or cold. Enjoy!
For the roasted sweet potatoes & chickpeas -
1 tablespoon The Coconut Company coconut oil, melted
2 tablespoons The Coconut Company Coconut Aminos
1 sweet potato, cut into small chunks
1 x can chickpeas, drained
Pinch of salt and black pepper
For the rest of the salad -
200g cooked mixed quinoa
75g dried cranberries
100g cooked green beans
75g mixed nuts
For the dressing -
1 tablespoon The Coconut Company Coconut Vinegar
1 tablespoon The Coconut Company Coconut Aminos
1 tablespoon maple syrup
Pinch of ginger
Salt and black pepper
Make it!
Mix together the chunks of sweet potato and chickpeas in a bowl with the melted coconut oil, coconut aminos and seasoning. Bake at 190C (180 in a fab oven) for 20 minutes or until golden.
In a large bowl mix together the quinoa, dried cranberries, green beans and nuts, then mix in the roasted sweet potatoes and chickpeas.
Whisk together the coconut vinegar, coconut aminos, maple syrup (or try with our coconut nectar for a caramel taste), ginger and seasoning then pour over and stir well to coat everything. Serve warm or cold.