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roasted beet sweet potato chickpea salad meal prep

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
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Main, Main Course, Salad
Cuisine American, Mediterranean
Servings 4 meals

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 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
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