Oven Roasted Squash and Sweet Potato Chickpea Salad
This Oven Roasted Squash and Sweet Potato Chickpea Salad is a warm, hearty mix of roasted veggies, crunchy kale, creamy avocado, and toasted walnuts, perfect for a nourishing lunch or dinner.
Ingredients
- 1 cup organic cooked chickpeas keep the aquafaba for another recipe (200 grams)
- 2 cups butternut squash about ½ small, pips removed, cubed (300 grams)
- 2 cups sweet potato 1 large, cubed (300 grams)
- 1 teaspoon dried thyme about 1 gram
- 1 teaspoon dried basil about 1 gram
- 1 teaspoon dried oregano about 1 gram
- 1 teaspoon sweet paprika about 2 grams
- 1 tablespoon olive oil (15 ml) plus extra virgin oive oil for drizzling
- Himalayan salt to taste
- 2 ripe avocados about 250 grams of avocado flesh
- 1 cup pre-soaked walnuts (100 grams approx)
- 3 cups fresh kale cleaned and trimmed (80 grams)
Instructions
- Preheat your oven to 180°C (350°F).
- Wash and peel the butternut squash and sweet potato, remove the seeds, and cut into cubes.
- Rinse and trim the kale, set aside.
- Pre-soak the walnuts while the squash and sweet potato are roasting.
- Place the cubed squash, cooked chickpeas, and sweet potato into a baking dish. Sprinkle over the thyme, basil, oregano, and sweet paprika. Add 15 ml (1 tablespoon) olive oil and a pinch of Himalayan salt. Toss to coat evenly.
- Roast for about 45 minutes, or until the vegetables are golden and tender.
- While the veggies are roasting, chop the avocados and set them aside.
- Steam the kale for 2 minutes to soften slightly, or placeit in a microwave-safe bowl with a drop of olive oil and microwave for 1 minute.
- Once the veggies are done, sit to cool for 10 minutes, arrange the kale, chickpeas, roasted squash, and sweet potato in a large salad bowl. Scatter over the walnuts and avocado.
- Finish with another drizzle of virgin olive oil and a sprinkle a little more of the spice mix. Serve warm or at room temperature.
Notes & Suggestions
Want a spicy kick? Add a pinch of chilli flakes along with the spices before roasting.
Extra veggies: Carrots, parsnips, or swede work really well in place of or alongside the squash and sweet potato.
Nuts: Swap walnuts for pecans, almonds, or sunflower seeds if you prefer.
Top Tips
Save the squash seeds and roast them with a little oil, salt, and paprika for a crunchy snack.
Save the chickpea aquafaba for baking, making vegan mayo, hummus, or salad dressings.
This salad works great as a meal prep dish — store in an airtight container and it will keep for up to 3 days in the fridge.
Nutrition Profile
Nutrition
Oven Roasted Squash and Sweet Potato Chickpea Salad
Serving Size
1 serving
Amount per Serving
Calories
970
% Daily Value*
Fat
61
g
94
%
Carbohydrates
96.6
g
32
%
Fiber
28.3
g
118
%
Sugar
17
g
19
%
Protein
24
g
48
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutritional information is an estimate, calculated automatically per serving. Values may vary depending on ingredients used and serving size. Adjust calculations accordingly if changes are made.
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