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Sweet potato salad with creamy peanut dressing - vegan & gluten-free

Sweet Potato Chickpea Salad with creamy Peanut Dressing

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. 

[:de]Kategorien[:en]Course Tags[:] Dinner, Lunch, Main Course, Salad, Side Dish
Tags chickpeas, dairy-free, gluten-free, peanut, plant-based, protein, sweet potato, vegan, vegetarian
[:de]Vorbereitungszeit[:en]Prep Time[:] 15 minutes
[:de]Garzeit[:en]Cook Time[:] 30 minutes
[:de]Gesamt[:en]Total Time[:] 45 minutes
[:de]Portionen[:en]Servings[:] 4 as main dish & 6-8 as side


For the salad:

  • 2 big sweet potatoes peeled & diced
  • 1 onion sliced
  • 1 Tbsp coconut oil or olive oil
  • 1 tsp coriander
  • 1 tsp ginger
  • 1 tsp cinnamon
  • 1/2 tsp garlic powder
  • pinches of salt & pepper
  • 1,5 cups cooked chickpeas
  • 1 red bell pepper
  • 1/2 pomegranate seeds only

For the dressing:

  • 2 Tbsp peanut butter (100% peanuts)
  • 2 Tbsp rice milk (or other milk of choice)
  • 2 Tbsp Tamari (or soy sauce)
  • 1 Tbsp maple syrup
  • 1 lemon juiced
  • 1 heaped Tbsp chopped parsley fresh or frozen
  • 2 medjool dates pitted & diced
  • 1/2 inch fresh ginger peeled & grated
  • pinch of garlic powder


  • 2 Tbsp peanuts unsalted
  • 1 Tbsp sesame seeds


Preheat your oven to 180°C | 350°F.

  1. 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.

  2. 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.

  3. While the potatoes are baking, you rinse the chickpeas and put them in a salad bowl.

  4. Deseed the bell pepper, cut into cubes or strips and add to the chickpeas.

    Add the pomegranate seeds, but keep some for decoration later.

  5. 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.)

  6. 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.

  7. 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. 🌍💫💚