Roasted sweet potato chickpea salad
Illustrative photograph; styling may differ from the calculated ingredients. Alesia Kozik / Pexels
Roasted sweet potato chickpea salad with measured ingredients and straightforward steps to make portion planning easier.
445.5kcal
16.1g protein
70.2g carbs
13.1g fat
Estimated values per serving.
Ingredients
Method
- Heat the oven to 200°C and dice the sweet potato evenly.
- Toss with half the oil; roast for about 25 minutes or until tender, turning once.
- Combine boiled chickpeas, spinach, tomato and sweet potato.
- Toss with the remaining oil, lemon and sesame.
Smart tip
Chickpeas are weighed after cooking and draining; sweet potato is weighed raw.
Allergens: Sesame.
Weights are before preparation; chicken and salmon are raw, chickpeas and quinoa are cooked. Liquids are weighed in grams. Estimates use USDA data and the Advanced whey label; ingredients and flavour may change the values. USDA FoodData Central
