Roasted Sweet Potato and Aubergine Salad with Tahini Dressing
Roasted sweet potato and aubergine over lettuce and fresh veggies with a tahini based 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
Video
Nutrition
Calories: 467kcalCarbohydrates: 43gProtein: 10gFat: 31gSaturated Fat: 4gPolyunsaturated Fat: 7gMonounsaturated Fat: 18gSodium: 1745mgPotassium: 794mgFiber: 10gSugar: 13gVitamin A: 13201IUVitamin C: 43mgCalcium: 121mgIron: 3mg
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