Side dishe for 4

Roasted Sweet Potato Chickpea Salad

Name: Roasted Sweet Potato Chickpea Salad
Total time: 40 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 2 small organic sweet potatoes; 2 tbsp grape seed or melted coconut oil; 2 1/2 tbsp tandoori masala spice blend; 1/8 tsp sea salt (optional); 1 tsp coconut sugar; 1/4 tsp turmeric (optional); 1 large bundle rainbow chard or kale; 2 1/2 tbsp roasted lightly salted or unsalted pumpkin seeds (optional); 1/4 cup tahini; 1 tbsp maple syrup; 1 small lemon; 1 1/2 tbsp hot water

$5.17for 440 minServes 4

Sweet potatoes and chickpeas roast with warm spices, then join greens, pumpkin seeds, and lemon tahini dressing.

Photo: minimalistbaker.com

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
	Sweet potatoes$1.29/lb typical	0.75 lb	$0.97Typical price
	Bok choy and napa cabbage$1.99/lb typical	0.65 lb	$1.24Typical price
	Nuts and seeds$0.70/oz typical	0.25 oz	$0.25Typical price
	Lemons and limes$0.60 each typical	1	$0.60Typical price
Total for the servings shown		$5.17

Pantry staples you likely have

Cooking spray, shortening, ghee, coconut and sesame oilDried herbs, spices and seasoning blendsSalt and pepperSugar and brown sugarAsian sauces and pastesHoney or maple syrup

Not included in the cost.

40 minstart to table
Mediumdifficulty
4servings as written
$typical cost tier

Indian Vegetarian Dairy-free Budget Side dishes Cold-weather comfort Fall Winter

Typical price

$1.29 per serving$5.17 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Ingredients

2 small organic sweet potatoes
2 tbsp grape seed or melted coconut oil
2 1/2 tbsp tandoori masala spice blend
1/8 tsp sea salt (optional)
1 tsp coconut sugar
1/4 tsp turmeric (optional)
1 large bundle rainbow chard or kale
2 1/2 tbsp roasted lightly salted or unsalted pumpkin seeds (optional)
1/4 cup tahini
1 tbsp maple syrup
1 small lemon
1 1/2 tbsp hot water

Steps

Heat the oven to 425 F and line a large baking sheet with the sweet potatoes.
Drain the chickpeas and toss them with the oil, tandoori masala, salt, coconut sugar, and turmeric.
Spread the sweet potatoes and chickpeas on the baking sheet and roast for 25 to 30 minutes, stirring once.
Chop the chard or kale and place it in a large bowl with the roasted vegetables and pumpkin seeds.
Whisk the tahini, maple syrup, lemon juice, and hot water in a small bowl.
Pour the dressing over the salad and toss before serving within 40 minutes.