Are you looking for a vibrant salad that packs a punch of flavor? Look no further than this Roasted Beet Sweet Potato Chickpea Salad! Perfect for meal prep or as an easy dinner option, this salad combines the sweetness of roasted beets and sweet potatoes with the crunch of crispy chickpeas. It’s not just a salad; it’s a buddha bowl that will make your taste buds dance!
Ingredients & Substitutions
Creating this stunning beet salad requires simple yet flavorful ingredients that not only nourish your body but also delight your taste buds. Here’s a detailed look at what you need, along with some substitutions to consider:
Vegetables for Roasting
- Roasted Beets: Use medium-sized beets for a visually appealing dish. If you’re short on time, a handful of small beets will work just as well. Roasting brings out their natural sweetness and enhances their vibrant color. Fun Fact: Beets are high in vitamin C and are known to support immune systems, making them a fantastic addition to any meal.
- Sweet Potato: A large sweet potato is a key ingredient that adds not just natural sweetness but also creaminess. Sweet potatoes are rich in beta-carotene, which is good for your vision and skin. If you don’t have sweet potatoes on hand, you can substitute with butternut squash or carrots for a similar sweetness.
- Red Onion: When cut into bite-sized pieces, red onion brings a punch of flavor that beautifully contrasts the sweetness of the roasted beets and sweet potatoes. If you find red onion too strong, consider using shallots for a milder taste or green onions for a fresh, crunchy element.
- Chickpeas: Rinse and drain a can of chickpeas to add protein and fiber to your chickpea salad. If you prefer cooking from scratch, use dry chickpeas; soak them overnight and follow package instructions for cooking. For a different protein source, try white beans or edamame as substitutes.
- Olive Oil: A few tablespoons of olive oil enhance the roasting process, giving the vegetables a nice crispness and rich flavor. It’s also a source of healthy fats. If you want to try something different, avocado oil or coconut oil can be good alternatives, although they may alter the flavor slightly.
- Seasoning: A pinch of salt, black pepper, and garlic powder to taste will elevate the flavors of your roasted vegetables. For added depth, consider using smoked paprika or cumin for a warm, earthy flavor profile.
Salad Dressing
- Olive Oil: For the dressing base, drizzle in a quarter cup of high-quality extra virgin olive oil. This not only provides a rich flavor but also helps emulsify the dressing. If you’re looking for a lighter option, you can substitute half with water or use a blend of citrus juices for a refreshing twist.
- Lemon Juice: A couple of tablespoons of fresh lemon juice add brightness and help balance the flavors in the dressing. If you don’t have lemons, lime juice or even apple cider vinegar can work as effective substitutes.
- Apple Cider Vinegar: Adding a tablespoon or two of apple cider vinegar gives an extra zing that complements the sweetness of the beets and sweet potatoes. You can also use balsamic vinegar for a deeper, sweeter note or red wine vinegar for a sharper taste.
- Maple Syrup: A splash of maple syrup adds a touch of sweetness to your dressing, which balances out the acidity. If you’re out of maple syrup, agave nectar or honey (if not strictly vegan) can be good alternatives.
- Dressing Ingredients: To create a delightful mix, blend olive oil, lemon juice, and vinegar. For an extra layer of flavor, consider adding a teaspoon of Dijon mustard or fresh herbs like basil or parsley.
- Salt & Pepper: Season to taste with salt and pepper. For those looking to avoid processed salt, kosher salt or sea salt can enhance the flavor without the additives found in table salt. A sprinkle of freshly cracked black pepper will add a lovely aroma.
Toppings (Optional)
- While not included in the original ingredient list, toppings can elevate your salad even further. Consider adding crunchy walnuts or pumpkin seeds for texture, and a sprinkle of feta cheese or goat cheese for a creamy finish.
Salad Components
- Leafy Greens: Use a mix of baby spinach, spring mix, or field greens for a fresh base.
Toppings
- Candied Walnuts: About half a cup for added crunch.
- Feta Cheese or Goat Cheese: Optional, but they bring a creamy texture and flavor.
Helpful Tools
Before you start cooking, gather these tools to make the process smooth:
- Cutting Board: Essential for prepping your veggies.
- Baking Sheets: Use a couple lined with parchment paper for roasting.
- Large Bowl: Perfect for tossing your salad together.
- Small Blender: Ideal for mixing the dressing ingredients.
- Measuring Cups: To ensure you get the right amounts.
- Airtight Containers: For storing leftovers and ensuring optimal freshness.
How to Make This Roasted Beet Sweet Potato Chickpea Salad Recipe
Ready to whip up your Roasted Beet Sweet Potato Chickpea Salad? Follow these steps:
Beets and Sweet Potatoes
Preheat your oven to 400°F (200°C).
Wash and peel the sweet potatoes, then cut them into bite-sized cubes.
Place the sweet potatoes, red onion, and roasted beets on a large baking sheet lined with parchment paper.
Drizzle with olive oil and sprinkle with salt, pepper, and garlic powder. Toss to combine.
Roast in the oven for 30-40 minutes or until fork-tender, flipping everything halfway through for even roasting.
Chickpeas
- Spread the chickpeas on a separate baking sheet lined with parchment paper.
- Toss them in olive oil, salt, pepper, and garlic powder.
- Roast in the oven for about 20-30 minutes, adding them to the oven once the other vegetables have been roasting for about 15 minutes. The chickpeas should be golden brown and crispy, flipping halfway through for the best results.
Salad Dressing
- Meanwhile, prepare the dressing by blending olive oil, lemon juice, apple cider vinegar, maple syrup, salt, and pepper in a small blender until well combined.
Salad Assembly
Allow the roasted vegetables and chickpeas to cool slightly.
In a large bowl, add the leafy greens, roasted vegetables, chickpeas, and salad dressing.
Toss gently to combine, then top with crunchy walnuts or sunflower seeds. Serve and enjoy!
Pro Tip: For an extra burst of flavor, try adding pomegranate arils or even a finely sliced apple to your salad!
Tips & Tricks For This Roasted Beet Sweet Potato Chickpea Salad
- Meal Prep: Store leftovers in separate containers to maintain freshness and flavor.
- Customization: Feel free to experiment with different toppings like pumpkin seeds or fresh herbs.
- Serving Size: This salad works great as a side salad or as a hearty main dish; you decide!
- Storage: Keep in an airtight container in the fridge for optimal freshness for up to 3-4 days.
- Swap Ingredients: If you’re out of pomegranate molasses, balsamic dressing is a great substitute.
FAQs
Can I make this salad ahead of time?
Yes! Just store the components separately in an airtight container to keep everything fresh.
How long will leftovers last?
When stored in an airtight container, the salad can last about 3-4 days in the fridge.
What can I use instead of chickpeas?
You can try smashed chickpeas or even white beans for a different texture.
Roasted Beet Sweet Potato Chickpea Salad Recipe
Enjoy a colorful and nutritious Roasted Beet Sweet Potato Chickpea Salad! This delicious dish combines roasted veggies, crispy chickpeas, and a zesty dressing for a perfect meal.
Ingredients
Vegetables for Roasting
- 2 medium sized beets (use 1 large or a handful of small if needed)
- 1 large sweet potato
- 1 large red onion, cut into bite sized pieces
- 1 19oz can chickpeas, rinsed and drained
- 2-3 tbsp extra virgin olive oil
- salt, pepper and garlic powder to taste
Salad Dressing
- ¼ cup extra virgin olive oil
- 2 tbsp lemon juice
- 1-2 tbsp red wine vinegar
- 2 tsp pomegrate molasses (see notes)
- 1 tsp maple syrup
- 1 tsp sumac (see notes)
- salt & pepper to taste
Salad
- 4 cups spring mix or arugula
Toppings
- ½ cup candied walnuts (see notes)
- ⅓ cup vegan feta or goat cheese (optional)
Instructions
Beets and Sweet Potatoes
- Pre-heat the oven to 400 degrees.
- Start by washing and peeling your sweet potatoes and cutting them into small bite-sized cubes.
- Add the sweet potatoes, onion, and beets onto 1 large baking sheet lined with parchment paper.
- Drizzle with olive oil, sprinkle with salt, pepper, and garlic powder. Toss to combine.
- Roast in the oven for 30-40 mins or until the vegetables are fork tender. Flip everything halfway.
Chickpeas
- Add the chickpeas onto a separate baking sheet lined with parchment paper.
- Toss in olive oil, salt, pepper and garlic powder.
- Roast in the oven for about 20-30 minutes. The chickpeas can be added into the oven once the other vegetables have been in for about 15 minutes.
- The chickpeas should be golden brown and crispy. Flip them halfway.
Salad Dressing
- Meanwhile, prepare the dressing by adding olive oil, lemon juice, vinegar, pomegranate molasses, sumac, maple syrup, salt and pepper into a small blender. Blend until well combined.
Salad Assembly
- Allow the rosted vegetable and chickpeas to cool slightly, then assemble the salad by adding the spring mix, roasted vegetables and chickpeas, and salad dressing into a large bowl.
- Toss gently to combine, then top with candied walnuts or pecans. Serve, and enjoy!
Video
Notes
- Adding 1 pomegranate or 1 apple finely sliced is also SO delicious in this recipe.
- Candied pecans work as a substitute for candied walnuts. Make sure to check out my recipe for easy healthy air fryer candied walnuts if you want to make your own!
- Pomegranate Molasses or pomegranate syrup can oven be found in the International isle near the Middle Eastern products in some grocery stores. It’s SOOO delicious and goes so well with this recipe, but if you can’t find it balsamic reduction is a nice substitute.
- Sumac can also be found with other Middle Eastern or Mediterranean goods. It has a lemony citrusy almost sour flavour and is so delicious! If you can’t find it – simply use 1 tbsp of lemon zest as a substitute.
Nutrition
Serving: 400g | Calories: 625kcal | Carbohydrates: 75g | Protein: 20g | Fat: 40g | Saturated Fat: 7.5g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 20g | Sodium: 625mg | Potassium: 1000mg | Fiber: 12.5g | Sugar: 20g | Vitamin A: 1200IU | Vitamin C: 75mg | Calcium: 150mg | Iron: 6mg
Tried this recipe?Let us know how it was!
Conclusion: Roasted Beet Sweet Potato Chickpea Salad
This Roasted Beet Sweet Potato Chickpea Salad is not just a feast for your eyes; it’s a delicious and nutritious way to indulge your taste buds. With its gorgeous color and bold flavors, it’s a great option for meal prep, a hearty meal, or a colorful side salad. Next time you’re looking for a good salad that’s easy to make and packed with healthy fats, give this one a try!
Yum this salad was so delicious perfect for the fall! Loving the fresh produce at this time of the year 😊
Thank you SO much I’m so happy you loved it! and agreed loving all the fresh produce right now!