I still have some travel posts to share but I thought it’d be nice to share my gorgeous and delicious sweet potato salad recipe. I always tell people: you come up with your best own recipes with left-overs. It’s true! Think about it. When you go do your groceries, you buy stuff with a recipe in mind (unless you’re a Masterchef). But it’s with the ingredients left in the fridge from all the different dishes you’ve been cooking and that you have to use up that your creativity is at its best.
That was my case at the beginning of the summer. And ate this for my lunch break at least once a week during the summer.
Just make it!
You will need:
-1 sweet potato
-1/3 to 1/2 can of cooked chickpeas, rinsed
-chili powder, smoked paprika, a tiny pinch of cumin
-salt and pepper
-8 to 10 cherry tomatoes (or one big tomato without the seeds)
-Greek feta (as much as you like really)
-fresh herbs like basil, parsley or coriander (cilantro)
-lime juice (1/2 tsp)
-more salt and pepper
Place them in a baking tray and add a drizzle of olive oil (chilli infused olive oil would work great if you like food with a kick). Sprinkle about 1/2 tsp of the chilli powder and 1/2 tsp of smoked paprika + a pinch of cumin. Season with salt and pepper. Mix to make sure everything is well coated and roast for about 20 min or until the sweet potato is tender.
In the meantime, do the same thing with the chickpeas but leave them in the oven for 10 min (I usually put them when the sweet potato is 10 min in). You want them nice and crispy.
While things are in the oven. Quarter your cherry tomatoes and finely dice the cucumber (discarding the watery seeds).
Chop your herbs. Crumble or dice some feta.
Prep is done. Leave the sweet potato and chickpeas to cool for a bit.
It’s just about assembling now. And season. And then squeeze some lime (or lemon as a matter of fact) juice on there.
Enjoy the beauty in your mouth, and in your belly.
It’s got vitamins, proteins, good carbs, water from the cucumber, spices, calcium; and it’s super fresh!