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Roasted Sweet Potato Salad with Chickpeas
Elle

Roasted Sweet Potato Salad with Chickpeas, Millet and Herbed Yogurt

5 from 1 vote
A healthy vegetarian recipe for roasted sweet potatoes, chickpeas and millet in a Mediterranean yogurt sauce with lemon, fresh cilantro, mint and parsley.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4
Course: Salad, Side
Cuisine: Levante, Mediterannean
Calories: 383

Ingredients
  

  • 2 large sweet potatoes (preferably organic), peeled and cut into 8 lengthwise wedges (600-700 g)
  • 2 tablespoons extra-virgin olive olive oil
  • 1 tablespoon fresh thyme leaves
  • 1/2 teaspoon crushed red-pepper flakes, plus more to garnish
  • 1 x 400 g can organic chickpeas, rinsed and drained
  • 1/4 teaspoon smoked paprika
  • sea salt and freshly ground black pepper, to taste
  • 1/3 cup uncooked millet (70 g)
For the yogurt sauce:
  • 1 x 170 g container Greek yogurt
  • 1 tablespoon extra-virgin olive oil
  • 1 clove garlic, minced
  • 4 tablespoons freshly squeezed lemon juice
  • 2 tablespoons freshly chopped coriander
  • 1 tablespoon freshly chopped mint
  • 1 tablespoon freshly chopped parsley
  • sea salt and freshly ground pepper, to taste

Instructions
 

  1. Heat oven to 425°F / 220°C and line two baking sheets with parchment paper.
  2. In a medium bowl, toss the sweet potatoes with 1 tablespoon olive oil, the thyme leaves and red pepper flakes.
  3. In a second bowl, toss the chickpeas with 1 tablespoon olive oil, the smoked paprika and sea salt, to taste.
  4. Spread the sweet potatoes, in one layer, on the lined baking sheet. Season with salt and pepper. Roast in the top third of the oven for 30 minutes. Turn the wedges over and roast for 5 to 10 more minutes, until soft and lightly charred at the edges.
  5. Meanwhile, spread chickpeas on second baking sheet. Once the sweet potatoes have cooked for 20 minutes, transfer the chickpeas to the oven. Roast for 20 minutes, shaking the pan once or twice so that they cook evenly, until lightly browned. Remove both baking trays from the oven and set aside.
  6. Prepare the millet according to package instructions. After 10-15 minutes all the water should be absorbed and the millet cooked.
    Note: I serve this dish at room temperature, but if you want to serve this dish warm, then prepare the millet as soon as you put the chickpeas in the oven.
  7. Meanwhile, in a small bowl, whisk together the dressing ingredients and season with salt and pepper to taste.
  8. Arrange the roasted sweet potatoes and chickpeas, along with the millet on a platter (I do a layer with half the sweet potatoes, half the chickpeas, half the millet, and repeat with the remains). Drizzle some of the yogurt over top. Garnish with a little more red pepper flakes.
  9. Serve with the remaining yogurt on the side. This dish can be served warm or at room temperature. Enjoy!

Nutrition

Calories: 383kcal

Notes

For a relaxing atmosphere in the kitchen I recommend my personal Elle Republic: Chilled Out Kitchen Tunes Playlist on Spotify.

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