A healthy spinach salad with roasted sweet potatoes is a tasty gluten free and vegan lunch option!
Like I mentioned yesterday, I am candied out right now. I need veggies, stat!
It’s not even that I ate all that much candy, it’s just that it’s everywhere lately. And a little here, a little there…it adds up. I’m ready to eat lots of salad and fresh food in the weeks leading up to Thanksgiving! How about you?
This spinach salad with roasted sweet potatoes is a great place to start. It’s really filling, due to the roasted chickpeas and sweet potatoes, and it’s also really flavorful, thanks to the cilantro vinaigrette. I can see myself eating this pretty much every day this week. It’s that good.
You do have to plan ahead just a little bit, because the chickpeas and sweet potatoes need about 45 minutes to roast. So make sure you get those in the oven before you’re starving, otherwise you’ll be hangry while you’re waiting!
You’ll need to stir the chickpeas and sweet potatoes every 15 minutes to make sure they get evenly roasted and don’t burn. Once they’re done cooking, taste test to see if they need more salt and pepper.
I made the dressing in the blender, but you could even do it in a jar as long as you finely chop the cilantro and shake very well. I find that if I use the blender the dressing stays emulsified for longer.
Spinach Salad with Roasted Sweet Potatoes and Chickpeas.
- 2 medium sweet potatoes peeled and diced
- 1 can chickpeas rinsed and drained
- 2 1/2 Tablespoons olive oil
- 1 1/2 teaspoons cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup chopped red bell pepper
- 4 cups baby spinach
For the dressing:
- 1/2 cup cilantro leaves
- 1 clove garlic
- 1/8 cup apple cider vinegar
- 1/4 cup olive oil
- 1/8 cup organic canola oil
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
Preheat the oven to 400 degrees.
Place the chickpeas and sweet potatoes on a rimmed baking sheet and drizzle with olive oil. Sprinkle the cumin, onion powder, garlic powder, salt, and pepper on top, then stir well to coat everything evenly. Bake at 400 degrees until the sweet potatoes are tender, about 45 minutes. Remove from the oven and season with more salt and pepper if needed.
Put all of the dressing ingredients in the blender and blend on high until smooth and combined.
Divide the spinach between two bowls and top with roasted sweet potatoes, roasted chickpeas, chopped red peppers, and the dressing.
Such a colorful and healthy lunch! I can feel the vitamins and antioxidants chasing the sugar away already! :)
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