Thai-Inspired Sweet Potato & Chickpea Salad

A vibrant Thai-inspired lunch salad with roasted sweet potatoes, chickpeas, and a creamy peanut-lime dressing with a hint of ginger.

Ingredients

• 1 medium Sweet Potato
• 1/2 cup Chickpeas
• 1/4 small Red Onion
• 1/4 cup Fresh Cilantro
• 2 tbsp Peanut Butter
• 1 tbsp Lime Juice
• 1 tsp Gluten-Free Soy Sauce
• 1/2 tsp Maple Syrup
• 1/4 tsp Sriracha
• 1/2 tsp, grated Fresh Ginger

Instructions

1. Preheat oven to 400°F (200°C). Dice sweet potato into 1/2-inch cubes, toss with 1 tbsp olive oil, salt, and pepper, and roast for 20-25 minutes, flipping halfway, or until tender and slightly caramelized.
2. While sweet potato roasts, prepare the dressing by whisking together peanut butter, lime juice, soy sauce, maple syrup, sriracha, and grated ginger in a small bowl. Add 1-2 tbsp water to thin if needed; the dressing should be pourable.
3. In a medium bowl, combine roasted sweet potato, chickpeas, diced red onion, and cilantro.
4. Pour the dressing over the salad and toss gently to combine, ensuring all ingredients are coated.
5. Taste and adjust seasonings if needed. A pinch of salt or an extra squeeze of lime can brighten the flavors.
6. Serve chilled or at room temperature. Garnish with extra cilantro if desired.

Cuisine: Thai

Suitability: vegetarian,gluten-free,dairy-free

Prep Time: 15 mins

Cook Time: 25 mins

Serving Size: 1

Meal Type: lunch