ROASTED SWEET POTATO, CHICKPEA, MANGO AND AVOCADO SALAD

Ingredients

2 cups spinach, roughly chopped

1 large sweet potato, diced

2x 400g canned chickpeas, rinsed and drained

1 large mango, diced

1 large avocado, diced

1/2 cup cashews, roasted and roughly chopped

Dressing:

2 tablespoons extra virgin olive oil

1/2 tablespoon tahini

1/2 lemon, juice squeezed

1 tablespoon honey

1 tablespoon white wine vinegar or apple cider vinegar

Sea salt & cracked & black pepper

Directions

1. Add all the dressing ingredients together and mix well. Season and adjust to taste.

2. Preheat the oven to 400 degrees. Spread the sweet potato on a roasting tray, drizzle with some olive oil and season well. Roast for approx. 25 mins, until golden and cooked through. Remove and let cool.

3. To a large bowl, add the spinach, sweet potato, chickpeas, mango, avocado and cashews. Toss everything together.

4. Drizzle over the dressing and toss salad together.

Notes

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