@tessbegg: Make this nourishing salad👇🏼😍 Crunchy chickpeas, roasted sweet potatoes, quinoa, rocket, avocado, red onion and pomegranate with a creamy yogurt dressing. So delicious and wholesome. If you haven’t checked out my previous nourish bowl/salad recipes, save this video for later and go watch! Don’t forget to follow me for more recipes🌿 Sweet potato and crunchy chickpeas: 2 medium sweet potatoes, peeled and diced 425g can of chickpeas, drained and rinsed Olive oil 1 tbsp smoked paprika 1/2 tbsp garlic powder Generous pinch of salt and pepper Other: 2 cups arugula/rocket 1/2 red onion, sliced 1 avocado, diced 1/2 cup pomegrante 1 cup cooked quinoa Yogurt dressing: 1/3 cup coconut yogurt Juice from 1 lemon Pinch of salt 1 tbsp maple syrup 2 tsp olive oil 1/2 tsp minced garlic 1 tsp dijon mustard Preheat oven to 200°C/390°F and line 2 trays with baking paper. Mix the seasoning/spices in a bowl. Add the potato on one baking tray and the chickpeas on a separate tray. Add the olive oil and seasoning to each tray and toss to coat. Place in the oven (chickpeas on lower rack) and bake for 35-40 minutes (Cooking time may vary depending on oven). Add the yogurt dressing ingredients in a bowl and whisk together. Once the potatoes and chickpeas are done, remove from oven and allow to cool for 5 minutes. To assemble in a bowl, add the quinoa, arugula, sweet potato, chickpeas, avocado, red onion and pomegranate. Pour over the dressing and toss. Enjoy! Store in the fridge for up to 3 days in an airtight container - however best eaten same day. #vegan #plantbased #asmrfood #veganfood #veganrecipes #EasyRecipes #salad #healthyrecipes

Tess Begg

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Thursday 10 April 2025 16:34:20 GMT