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Whole Foods Plant-Based Chickpea Sweet Potato Salad over Spinach

from Tiffany at eatathomecooks.com
Prep Time10 mins
Total Time10 mins
Servings: 6
Calories: 405kcal

Ingredients

For the salad:

  • 12 cups baby spinach
  • 2 15 oz. cans chickpeas

For the sweet potatoes:

  • 3 large sweet potatoes
  • salt & pepper to taste

For the dressing:

  • 2 Tbs. apple cider vinegar
  • 1 tsp. dijon mustard
  • 1 Tbs. honey
  • salt & pepper to taste

Instructions

  • Dice sweet potatoes, toss with salt & pepper.
  • Pour on a sheet pan and roast in over at 425° for 20 minutes or until tender when poked with a fork.
  • Make the dressing by whisking together cider vinegar, mustard, honey, salt, and pepper.

For the salad:

  • Top spinach with sweet potatoes, chickpeas and dressing.

Nutrition

Serving: 8g | Calories: 405kcal | Carbohydrates: 78g | Protein: 17g | Fat: 4g | Saturated Fat: 1g | Sodium: 161mg | Potassium: 1327mg | Fiber: 17g | Sugar: 17g | Vitamin A: 29783IU | Vitamin C: 23mg | Calcium: 181mg | Iron: 7mg