Roasted Sweet Potato Salad
For this Sweet Potato Salad recipe, we’ve coated sweet potato, chickpeas, red onion, and red pepper in a blend of spices — then roasted everything in the oven for a soft, slightly caramelised texture.
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NutritionPer Serving
- Calories490
- Fat33.4g
- Saturates4.8g
- Carbs53g
- Sugars19g
- Protein20.5g
For the full list of ingredients and comprehensive instructions, please see the recipe card below. Before you scroll, there’s some important info in the blurb!
Sweet potato is a great addition to your salads because they have a naturally sweet flavour – plus a cosy, warming quality. Did we mention they’re packed with nutrients? What’s not to love!
For this Sweet Potato Salad recipe, we’ve coated sweet potato, chickpeas, red onion, and red pepper in a blend of spices — then roasted everything in the oven for a soft, slightly caramelised texture.
For the dressing, we’ve paired low-fat feta cheese with Greek yoghurt, and added fresh lime juice, tangy Dijon mustard, and trusty garlic to create a sharp yet creamy relish that brings out the flavour of your roasted veg.
This Sweet Potato Salad is vegetarian, and can easily be adapted for vegan and dairy-free diets – ideal if you’re trying to cut down on meaty meals!
What diets is this Sweet Potato Salad suitable for?
This Sweet Potato Salad is suitable for a vegetarian diet, and like we mentioned above, a few simple changes can make it vegan-friendly. Simply swap out the cheese and yoghurt for dairy-free alternatives.
Be sure to take extra care when cooking for people with allergies – use separate utensils, cookware, and preparation surfaces.
Do you need any special ingredients to make Sweet Potato Salad?
You don’t need any special ingredients for this recipe – but you will need a food processor.
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A food processor will help you get the texture of your salad dressing just right. We recommend this Professional Chopper from Ninja!
How many calories are in this Sweet Potato Salad?
This Sweet Potato Salad has 490 calories per serving, which means it falls into our Weekly Indulgence category. It’s perfect on its own too – great if you’re following a diet plan like Weight Watchers, or calorie-counting.
Step 1
Add the chickpeas and sweet potato to a mixing bowl. Spray with low-calorie cooking spray – then sprinkle over the paprika, garlic, cumin, coriander, and chilli powder. Toss everything together to coat.
Step 2
Tip the sweet potato and chickpeas onto a large baking tray, and add the onion and pepper. Cook for 40 minutes, turning halfway through. You’ll know the vegetables are ready to come out when they’re softened and slightly brown around the edges.
Step 3
Add the feta, yoghurt, lime juice, mustard, and garlic granules to your food processor. Blitz everything until smooth, then season with salt and pepper to taste.
Step 4
When you’re ready to serve, lay out a bed of rocket on your plates — then top with the sweet potato, chickpeas, pepper, and onion. Add the avocado, then finish off by drizzling over the feta dressing.
What could I serve with this Roasted Sweet Potato Salad?
You could serve these with lots of different slimming-friendly sides! Here are some ideas:
How do you know when this Roasted Sweet Potato Salad is cooked?
We recommend cooking the veg for 40 minutes at 180ºC. You’ll know they’re done when they’re softened and slightly caramelised.
How long can you keep Roasted Sweet Potato Salad in the fridge?
This Roasted Sweet Potato Salad is best eaten fresh, but it can be stored in an airtight container in your fridge for 3-5 days. The dressing can also be saved for 3-5 days — preferably in a separate tub to avoid the salad going soggy.
Can I freeze Roasted Sweet Potato Salad?
No, this salad is best eaten fresh.
How do I reheat Roasted Sweet Potato Salad?
Reheat the roasted veg in a hot oven or air fryer until warm again – or just serve them cold, they’ll taste just as good!
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Roasted Sweet Potato Salad
For this Sweet Potato Salad recipe, we’ve coated sweet potato, chickpeas, red onion, and red pepper in a blend of spices — then roasted everything in the oven for a soft, slightly caramelised texture.
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Prep Time
15 MINS
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Cook Time
40 MINS
- KCals 490
- Carbs 53G
Instructions
- Add the chickpeas and sweet potato to a mixing bowl. Spray with low-calorie cooking spray – then sprinkle over the paprika, garlic, cumin, coriander, and chilli powder. Toss everything together to coat.
- Tip the sweet potato and chickpeas onto a large baking tray, and add the onion and pepper. Cook for 40 minutes, turning halfway through. You'll know the vegetables are ready to come out when they're softened and slightly brown around the edges.
- Add the feta, yoghurt, lime juice, mustard, and garlic granules to your food processor. Blitz everything until smooth, then season with salt and pepper to taste.
- When you're ready to serve, lay out a bed of rocket on your plates — then top with the sweet potato, chickpeas, pepper, and onion. Add the avocado, then finish off by drizzling over the feta dressing.
Looking for Slimming World Syns or Weight Watchers (WW) Points?
With ever-changing plans and point calculations, we have made the decision to remove WW Points from the website - referring to your individual plan or advice from your consultant is always going to give the most accurate results.
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