Georgia Spiced Sweet Potato Salad

Spiced Sweet Potato Salad Recipe

During the cooler months, I always continue to eat salads as leafy greens are in season and I believe nature has given us an abundance of them for a reason (to keep us well through the sneezing season). However, I always warm them up by adding cooked vegetables, nuts, seeds and, most importantly, warming aromatic herbs and spices.

Serves: 4–6

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Dressing

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Spiced Sweet Potato Salad Recipe

By: Georgia Harding

Warm salads up by adding cooked vegetables and aromatic herbs and spices.


Servings

Prep time

Cook time

Recipe


Ingredients

  • 2 tbsp ghee, butter or coconut oil
  • 1 tbsp sweetener (maple syrup, honey or rice-malt syrup)
  • 1 tsp ground cinnamon
  • Good pinch sea salt & ground pepper, to taste
  • 1 large sweet potato, diced into approx. 1½cm chunks (you can peel it or leave skin on)
  • ½ cup raw almonds
  • 1 clove garlic, unpeeled

  • 100g leafy greens such as watercress, rocket, baby spinach

  • Chickpeas
  • 1 tbsp ghee, butter or coconut oil
  • 425g can chickpeas, drained & rinsed (or approx. 1 cup cooked chickpeas)
  • ½ tsp ground cinnamon
  • ½ tsp ground cumin
  • ¼ tsp ground turmeric
  • Good pinch sea salt, to taste
  • Zest & juice ½ lemon

Method


  • Preheat oven to 180°C.
  • In small pot, combine ghee, sweetener, cinnamon and seasoning over low heat unit fat has melted and ingredients are combined.
  • Place sweet potato, almonds and the whole garlic clove in baking dish and pour over above mixture, tossing to coat sweet potato and almonds well. Arrange in a single layer and bake for 20–30 mins until sweet potato is just cooked through.
  • Now prepare chickpeas. Without rinsing mall pot, add ghee and heat gently to melt. Add chickpeas, spices and seasoning and stir over low heat until you can start to smell spices (just a few mins).
  • Remove from heat and stir in juice and zest. Set aside.
  • Place leafy greens in serving bowl or on plate.
  • Once the potato is cooked, remove from oven and allow to cool.

  

Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!

Georgia Harding

Georgia Harding

Georgia Harding is a naturopath with almost 20 years experience, a mother and a passionate health educator. After many years consulting in a busy practice, lecturing in natural medicine and sharing her knowledge on talkback radio, Georgia decided to reach out and share her passion for holistic health by developing her blog, Well Nourished.
On her website, she shares fad-free health advice and intolerance/allergy-friendly recipes to inspire people to live happy, healthy lives and create delicious food memories.

Georgia’s ebook Rise and Shine: A Well Nourished Breakfast will inspire and guide you to prepare the most important meal of the day in just minutes. Her latest ebook The Well Nourished Lunch Box contains over 50 nut-free, allergy-friendly wholefood sweet and savoury snacks, lunches and meals to inspire you to pack a nourishing lunch box that your kids will love to eat and you will love to make.

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