Make this Roasted Sweet Potato and Aubergine Salad with Tahini Dressing for a vibrant and wholesome dish packed with bold flavors and satisfying textures. Roast sweet potatoes, chickpeas, and aubergines, to bring a caramelized depth to the salad. A creamy tahini dressing ties everything together with a nutty, citrusy kick. Finish it with freshly chopped vegetables and fresh herbs. Whether served warm or at room temperature, it’s a nourishing, delicious way to enjoy seasonal vegetables with a Middle Eastern-inspired twist.
Create more substantial dishes using Aubergine, with my Aubergine Bolognaise and Aubergine and Chicken Pasta recipes. Learn how to make delicious roasted chickpeas as a snack with my Honey Roasted Chickpeas. Enjoy more delicious recipes using sweet potatoes with my Carrot Ginger and Sweet Potato Soup and Sweet Potato Hummus.
Ingredients
Find below the list of ingredients to make my Roasted Sweet Potato and Aubergine Salad with Tahini Dressing.
- Canned Chickpeas
- Aubergine (Eggplant)
- Sweet Potato
- Salt
- Olive Oil
- Cucumber
- Red Onion
- Bell Pepper
- Fresh Parsley
- Tahini
- Lemon Juice
- Olive Oil
- Maple Syrup
- Leafy Greens of your choice
See recipe card for quantities.
Instructions
Preheat your oven to 425F and line a baking sheet with parchment paper.
- Drain and rinse the can of chickpeas. Place them on a clean dish towel or large piece of paper towel. Roll the chickpeas around with your hand, applying slight pressure, until the skins fall off. Separate them from the chickpeas.
- Prepare the eggplant by cutting off the leafy end. Cut the rest of the eggplant into ½ inch cubes. Prepare the sweet potato by firstly peeling off the outer skin. Cut the sweet potato into ¼-1/3 inch cubes.
- Sprinkle the aubergine very well with 2 teaspoon of salt to extract any bitterness from it while roasting. Drizzle all of the veggies with the olive oil and sprinkle on the cumin and chili powder.
- Place the sheet pan in the preheated 425F oven for 30 minutes, tossing the veggies around every 10 minutes for even roasting. Remove from the oven and let cool for 10 minutes.
5. Make the dressing by combining in a small bowl, the lemon juice, olive oil, tahini, maple syrup, salt, and pepper.
6. Whisk the tahini dressing until smooth and set aside.
Serve the Roasted Sweet Potato and Aubergine Salad with Tahini Dressing by placing the prepared lettuce in a large salad bowl. Top with the cooled roasted veggies, onion, cucumber, peppers, and parsley. Drizzle the tahini dressing on the salad right before serving and enjoy.
Storing the Salad
Store the Roasted Sweet Potato and Aubergine Salad with Tahini Dressing by allowing the roasted veggies to cool completely before storing. Transfer the cooled vegetables to an airtight container to maintain freshness. Keep the salad in the refrigerator for up to three days. Store the tahini dressing separately and drizzle it over the salad just before serving. Add any fresh greens or herbs right before eating to prevent wilting. Serve the salad cold or bring it to room temperature for the best flavor. Reheat the roasted vegetables lightly in the oven or microwave if desired before assembling.
Recipe
Roasted Sweet Potato and Aubergine Salad with Tahini Dressing
Ingredients
Roasted Vegetables
- 2 cups Canned Chickpeas
- 3 cup Aubergine ½ inch cubes
- 2 cups Sweet Potato ¼ inch cubes
- 2 teaspoon Salt
- 2 tablespoon Olive Oil
- 1 teaspoon Cumin Powder
- ½ teaspoon Chili Powder
Tahini Dressing
- ¼ cup Sesame Tahini
- ¼ cup Olive Oil
- 2 tablespoon Maple Syrup
- 2 tablespoon Lemon Juice from 1 lemon
- ½ teaspoon Salt
- ¼ teaspoon Ground Black Pepper
Fresh Veggies
- 4 cups Green Leaf Lettuce cleaned and chopped
- ½ large Cucumber diced
- ¼ cup Red Onion finely chopped
- ½ large Bell Pepper diced
- ¼ cup Fresh Parsley finely chopped
Instructions
Roast the Veggies
- Preheat your oven to 425F and line a baking sheet with parchment paper.
- Drain and rinse the can of chickpeas. Place them on a clean dish towel or large piece of paper towel. Roll the chickpeas around with your hand, applying slight pressure, until the skins fall off. Separate them from the chickpeas.2 cups Canned Chickpeas
- Prepare the eggplant by cutting off the leafy end. Cut the rest of the eggplant into ½ inch cubes. Prepare the sweet potato by firstly peeling off the outer skin. Cut the sweet potato into ¼-1/3 inch cubes.3 cup Aubergine , 2 cups Sweet Potato
- Sprinkle the aubergine very well with 2 teaspoon of salt to extract any bitterness from it while roasting. Drizzle all of the veggies with the olive oil and sprinkle on the cumin and chili powder.2 teaspoon Salt, 2 tablespoon Olive Oil, 1 teaspoon Cumin Powder , ½ teaspoon Chili Powder
- Place the sheet pan in the preheated 425F oven for 30 minutes, tossing the veggies around every 10 minutes for even roasting. Remove from the oven and let cool for 10 minutes.
Make the Tahini Dressing
- Make the dressing by combining in a small bowl, the lemon juice, olive oil, tahini, maple syrup, salt, and pepper.¼ cup Sesame Tahini, ¼ cup Olive Oil, 2 tablespoon Maple Syrup , 2 tablespoon Lemon Juice, ½ teaspoon Salt, ¼ teaspoon Ground Black Pepper
- Whisk the tahini dressing until smooth. Set aside.
Assembling the Salad
- Place the prepared lettuce in a large salad bowl. Top with the cooled roasted veggies, onion, cucumber, peppers, and parsley. Drizzle the tahini dressing on the salad right before serving and enjoy.4 cups Green Leaf Lettuce , ½ large Cucumber , ¼ cup Red Onion, ½ large Bell Pepper, ¼ cup Fresh Parsley
