07 Jun 2017 Roberta Nelson RECIPE: Sweet potato, chickpea & date salad with honey yoghurt dressing 18313 views 1 min to read Fill your body up with this plant-powered salad that is so simple to put together and will keep you firing throughout the day. Everyday healthRecipes Share Share on Facebook Share on Twitter Share on Pinterest Share on Linkedin 0 comments Sweet potato is the complex carbohydrate component of this salad. It provides a quick and nourishing source of energy that your body can quickly take-up and utilise. As well as that, this powerhouse vegetable provides nutrients including beta-carotene, vitamin C and potassium. Chickpeas are a perfect plant source of protein and they contribute around 17g of protein to this recipe meaning one serve will give you approximately 4g of protein from the chickpeas alone. Chickpeas are also loaded with fibre which can assist in slowing down the breakdown of the sweet potato’s carbohydrates allowing you to stay fuller for longer and not cause yourself to have an energy crash. The Greek yoghurt dressing also provides some protein with Greek yoghurt being one of the highest dairy sources of protein there is. So, what ingredients are you getting your healthy fats from? From the seeds, the chickpeas, the olive oil and the Greek yoghurt of course. Whole foods are exceptionally good at ticking off more than one nutrition box meaning they might be known for one nutrient (i.e. protein) but be also giving you another. Be confident that your healthy fats are most certainly covered in this one. This salad is warming, subtly spicy, nourishing and sweet.. The fresh herbs cut through all the flavours and bring this salad together making it a delicious dish that will satisfy every corner of your belly. Related content What is clean eating… and do you really need to do it? How to eat a healthy vegan diet Sweet potato, chickpea & date salad with honey yoghurt dressing vegetarian, gluten free, vegan option Serves 4 Ingredients Salad 2 medium sweet potatoes (about 10-15cm in length), peeled and cut into 2x2cm chunks 2 tbsp olive oil 1 tsp ground cumin ½ tsp cayenne powder ½ tsp ground cinnamon Salt and pepper 1 400g can chickpeas, drained and rinsed 10 soft dried or fresh dates, roughly chopped (remove seed from fresh dates) 1 handful fresh mint leaves, roughly chopped 1 handful fresh coriander leaves, roughly chopped 4 tbsp pumpkin seeds Dressing 2 heaped tbsp plain Greek yoghurt* 1-2 tsp honey or brown rice syrup 2 tbsp lemon juice ½ tsp rock salt ½ ground pepper 1 tbsp oil 1 tbsp cold water How to make Heat your oven to 180 degrees and line a tray with baking paper. Place your cut pieces of sweet potato onto the tray, add the olive oil, cumin, cayenne, cinnamon and a generous sprinkle of salt and pepper then toss the sweet potato around on the tray until it’s evenly covered in the oil and spices. Spread out the sweet potato across the tray and place it into the oven to roast for 30 minutes or until the sweet potato is soft and golden While your potato is roasting, place the chickpeas, chopped dates, chopped mint and chopped coriander into a mixing bowl leaving some of the herbs to garnish your salad with at the end. Mix together the yoghurt dressing in a small bowl or jar and adjust the taste to your liking. Lightly toast your pumpkin seeds in a dry pan on the stove until they starting to brown then set aside When your sweet potato is done, remove it from the oven and allow it to cool slightly before adding it to the mixing bowl with the other ingredients. Gently mix the salad ingredients together without mashing your sweet potato then drizzle the yoghurt dressing over it, combining once again until everything is well coated in dressing. Taste and adjust the seasoning if needed. Transfer your salad to a serving dish, garnish with the remaining herbs and toasted pumpkin seeds and enjoy! Store in an airtight container in the fridge for up to 3 days * substitute the Greek yoghurt for tahini or plain plant-based yoghurt to make this recipe vegan Roberta of Naturo Medico is a Naturopathic Practitioner who specialises in preventative care and women’s health. From her Melbourne-based clinic, Roberta sees women of all ages wanting to meet their own health goals and assists them on their path with personalised treatments specific to their needs. Alongside practice, Roberta shares healthful and nutrient-rich recipes with her readers who inspire her to continue educating on what health and wellbeing means and how it can be achieved. Follow @naturomedico on Instagram for more healthy eating inspiration!