Recipe: Roasted Sweet Potato & Chickpea Salad with Harissa Drizzle

Roasted Sweet Potato & Chickpea Salad with Harissa Drizzle
Ingredients:
- 1 sweet potato, peeled and cubed
- 1 tbsp maple syrup
- 1/2 tbsp olive oil
- pinch of sea salt
- 1 tin of chickpeas, drained, rinsed and mostly dried
- 1/2 tbsp olive oil
- 1 tsp smoked paprika
- 1/2 tsp dried coriander
- 1/4 tsp dried mint
- pinch of sea salt
- A few handfuls of greens, I used kale and spinach
- 1 tbsp dukkah
- 1 packet Gourmet Garden Harissa Finishing Drizzle
Instructions:
- Preheat oven to 200C.
- In a large baking tray, add the sweet potato and add the maple syrup, olive oil and sea salt. Toss to coat evenly.
- In another baking tray, add the chickpeas, olive oil, smoked paprika, coriander, mint and sea salt. Toss to coat evenly.
- Place in the oven to roast for approximately 25-30 mins.
- Once the sweet potato and chickpeas are cooked. Allow to cool slightly (or completely if you prefer).
- In a large bowl add the greens, add the sweet potato and chickpeas, then sprinkle with dukkah. Drizzle over the Gourmet Garden Harissa Finishing Drizzle and serve.
Recipe from: @mindful_moose
ENJOY!
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