This sweet & spicy salad with its creamy peanut dressing is healthy soul-food at it's best. It's vegan & gluten-free, perfectly filling and a wonderful main dish but also works as a side. The fruity pomegranate and the fresh ginger give it a delightful freshness.
Put the diced sweet potatoes, the onion, the oil and the spices in a bowl and stir until the potatoes are evenly covered with the spice mixture.
Put the potatoes on a baking sheet lined with baking paper and bake for 25 minutes in the oven.
The potatoes should now be rather soft.
While the potatoes are baking, you rinse the chickpeas and put them in a salad bowl.
Deseed the bell pepper, cut into cubes or strips and add to the chickpeas.
Add the pomegranate seeds, but keep some for decoration later.
Then you prepare the dressing. For this, put all the dressing ingredients in a small bowl and stir with a fork until you are left with a creamy dressing. (It is best to stir the peanut butter with the plant milk and the maple syrup before adding the other ingredients.)
Roast the peanuts and sesame in a pan WITHOUT oil over medium heat for about 5 minutes until golden brown. Keep stirring regularly, so that nothing burns! Remove from heat and set aside.
When the sweet potatoes are ready, put everything in the salad bowl with the chickpeas and bell pepper, pour over the dressing and stir well.
Sprinkle the remaining pomegranate seeds and the peanut sesame mixture over it. If you like, you can also decorate with fresh parsley. Enjoy!
I always choose organic produce whenever possible. It’s not only better for my health (and yours, too), but also for our environment. 🌍💫💚