Roasted Beet Sweet Potato Chickpea Salad Meal Prep

Meal prep has become a lifesaver for many of us looking to eat healthy while managing our busy schedules. Today, we’re diving into a vibrant and delicious recipe that’s perfect for your weekly meal prep: Roasted Beet Sweet Potato Chickpea Salad. This salad not only packs a punch with its bold flavors but also provides essential nutrients, making it a great option for anyone looking to boost their meals. Let’s break down this recipe step by step!

You can view my full collection of plant-based meal prep recipes here.

Ingredients & Substitutions

Vegetables for Roasting

• Beets (medium or large)
• Sweet potato (large)
• Red onion (cut into bite-sized pieces)
• Chickpeas (canned, rinsed, and drained)
• Extra virgin olive oil
• Salt, pepper, and garlic powder (to taste)

Salad Dressing

• Extra virgin olive oil
• Lemon juice
• Red wine vinegar
• Pomegranate molasses (or balsamic reduction)
• Maple syrup
• Sumac (or lemon zest)
• Salt & pepper (to taste)

Salad

• Spring mix or arugula

Toppings

• Candied walnuts (or pecans)
• Vegan feta or goat cheese (optional)

Helpful Tools

To make this recipe seamless, having the right tools on hand is essential. Here are some helpful items:

• Baking sheets (lined with parchment paper)
• Small bowl for mixing the dressing
• Large bowl for tossing the salad
• Airtight containers for meal prep storage
• Cutting board and knife for prepping veggies

How to Make This Roasted Beet Sweet Potato Chickpea Salad Meal Prep Recipe

Beets and Sweet Potatoes

• Preheat your oven to 400°F (200°C).

• Wash and peel your sweet potatoes, then cut them into small bite-sized cubes.
• On one large baking sheet lined with parchment paper, add the sweet potatoes, red onion, and beets.

• 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 the vegetables are fork-tender, flipping halfway through.

Chickpeas

• On a separate baking sheet lined with parchment paper, spread out the chickpeas.
• Toss them with 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.

Salad Dressing

• While the vegetables and chickpeas are roasting, prepare the dressing by combining the olive oil, lemon juice, red wine vinegar, pomegranate molasses, sumac, maple syrup, salt, and pepper in a small blender.

• Blend until well combined.

Meal Prep Assembly

• Allow the roasted vegetables and chickpeas to cool slightly.

• In your airtight containers, start by adding the dressing, followed by the chickpeas, beets, onions, sweet potato, leafy greens, and finally, the candied walnuts.
• If you’re adding cheese, sprinkle it on top. Store in the fridge until you’re ready to enjoy!

Tips & Tricks

• For an extra crunch, consider adding sunflower seeds or pumpkin seeds.
• If you want to enhance the flavors, adding a sliced apple or pomegranate arils right before serving is a great idea!
• Make sure to use a single layer on your baking trays to achieve optimal roasting.
• You can easily substitute the pomegranate molasses with balsamic dressing if needed, giving it a different but delicious flavor.
• If you have leftovers, store them in separate containers to keep the ingredients fresh and prevent sogginess.

What can I use instead of chickpeas?

You can substitute chickpeas with white beans or even lentils for a different twist!

Roasted Beet Sweet Potato Chickpea Salad Meal Prep

This Roasted Beet Sweet Potato Chickpea Salad is a colourful meal prep option that combines roasted veggies, crispy chickpeas, and a zesty dressing, making it both nutritious and delicious.

5 from 3 votes

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Course Main, Main Course, Salad

Cuisine American, Mediterranean

Servings 4 meals

Ingredients

  

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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 handfuls 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.

Meal Prep Assembly

• Allow the roasted vegetable and chickpeas to cool slightly, then assemble the meal prep jars by first adding the dressing, then chickpeas, beets, onions, sweet potato, lettuce, and candied pecans.
• The sweet potatoes and beets I used were quite large so I actually got 5 meals out of this.
• Add cheese on top if adding, and store in the fridge until you are ready to transfer into a bowl, toss and enjoy!

Notes

• Adding 1 pomegranate or 1 apple finely sliced is also SO delicious in this recipe. I would recommend adding the apple on the day of so it doesn’t brown. 
• 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. 

Note: Nutritional information is approximate values and can vary significantly depending on the specific brands of ingredients used. Disclaimer: This information is for general guidance only and should not be considered professional nutritional advice.

Nutrition

Serving: 400g | Calories: 625kcal | Carbohydrates: 75g | Protein: 25g | Fat: 40g | Saturated Fat: 7.5g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 20g | Sodium: 600mg | Potassium: 1000mg | Fiber: 12.5g | Sugar: 20g | Vitamin A: 1100IU | Vitamin C: 75mg | Calcium: 150mg | Iron: 6mg

Tried this recipe?Let us know how it was!

Conclusion

The Roasted Beet Sweet Potato Chickpea Salad is a perfect meal prep option that’s both nutritious and delicious. It’s packed with flavors that will tickle your taste buds and provide you with essential nutrients. Plus, it’s versatile enough to adapt to your preferences. So why not give this recipe a try for your next meal prep? It’s sure to become a staple in your healthy eating routine!

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