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!
Servings Prep Time
2 10minutes
Cook Time
20minutes
Servings Prep Time
2 10minutes
Cook Time
20minutes
Ingredients
For the sweet potato noodles:
For the chickpea paste:
For the salad:
Instructions
MAKE THE SWEET POTATO NOODLES:
  1. 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:
  1. 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:
  1. 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!