Roasted Sweet Potato & Chickpea Salad

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Big plate of our healthy Roasted Sweet Potato Crispy Chickpea Salad with Creamy Tahini Dressing

Sometimes I start making a meal on a weekly basis, tweaking and perfecting it as I go. And before I realize it, it’s become a staple in my diet.

Such was the case with this salad.

Bowl of masala spices and chickpeas

It starts with masala-spiced* chickpeas baked to crispy perfection, and tender, roasted sweet potatoes – a texture and flavor match made in heaven.

Pair these two with a bed of greens and my favorite 3-ingredient tahini dressing*, and what you have is mealtime magic.

Bonus? This whole recipe requires just 10 ingredients (give or take a spice), and roughly 40 minutes to prepare.

*Note: this recipe is inspired by Indian, Middle Eastern, and Mediterranean flavors. You can learn about tandoori masala and its origin here. And about tahini here.

Foil-lined baking sheet with roasted sweet potatoes and crispy chickpeas

This concept was inspired by my Sweet Potato Chickpea Buddha Bowl, which has become a fan favorite on the blog! I must say, you all have very good taste.

I morphed the Buddha Bowl into a salad to achieve a lighter texture, more greens, and maintain that same big flavor. It’s become my new go-to dinner.

Big dinner salad with Roasted Sweet Potato, Crispy Chickpeas, and a simple Creamy Tahini Dressing

I think you all are going to LOVE this salad. It’s:

Crispy + tender
Naturally sweet
Subtly spiced
& Satisfying

This would make the perfect plant-based meal for weeknight dinners or for hosting! Divide it into two for a hearty entree, or into four for a hearty side dish alongside meals like Grillable Veggie Burgers, Garlic Mac ‘n’ Cheese, or Easy Vegan Falafel.

If you give this recipe a try, let us know! Leave a comment and rate it – it’s super helpful for us and other readers. And don’t forget to take a picture and tag it #minimalistbaker on Instagram! We love seeing what you come up with. Cheers, friends!

Healthy vegan gluten-free dinner of Sweet Potato Crispy Chickpea Salad with Creamy Tahini Dressing

Roasted Sweet Potato & Chickpea Salad

An amazing, hearty salad with swiss chard, roasted sweet potatoes, and crispy chickpeas with a creamy tahini dressing. A healthy, plant-based meal.
Author Minimalist Baker
Big bowl of Crispy Chickpea Sweet Potato Salad for a healthy vegan meal
4.74 from 38 votes
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Course Entrée
Cuisine Gluten-Free, Indian-Inspired, Mediterranean-Inspired, Middle Eastern-Inspired, Vegan
Freezer Friendly No
Does it keep? 2-3 Days



  • 2 small organic sweet potatoes* sliced into 1/2-inch rounds with skin on
  • 1 15-ounce can chickpeas (rinsed, drained and patted dry // ~1 1/4 cups drained as original recipe is written)
  • 2 Tbsp grape seed or melted coconut oil (divided)
  • 2-3 Tbsp tandoori masala spice blend*
  • 1/8 tsp sea salt (plus more to taste)
  • 1 tsp coconut sugar
  • 1/4 tsp turmeric (optional)
  • 1 large bundle (~12 stems/bundle) rainbow chard* or kale* (chopped, large stems removed)
  • 2-3 Tbsp roasted lightly salted or unsalted pumpkin seeds (optional)


  • 1/4 cup tahini
  • 1 Tbsp maple syrup
  • 1 small lemon, juiced (~2 Tbsp juice as original recipe is written)
  • 1-2 Tbsp hot water (to thin)


  • Preheat oven to 400 degrees F (204 C) and line a baking sheet with foil.
  • Add chickpeas to a small mixing bowl and toss with half of the oil and all of the tandoori masala spice blend, salt, coconut sugar, and turmeric (optional). Taste and adjust seasonings as needed, making sure they’re well-salted and thoroughly seasoned. Arrange on half of the prepared baking sheet.
  • Add sweet potato rounds to the other half of the baking and drizzle with remaining oil – toss. Sprinkle with a bit of salt and arrange in a single layer.
  • Bake for 20 minutes, then remove from oven to toss chickpeas and flip sweet potatoes to ensure even cooking. Return to oven and cook for 10-15 minutes more or until sweet potatoes are tender and golden brown, and chickpeas are firm and crispy.
  • In the meantime, add tahini, lemon juice, and maple syrup to the mixing bowl you used earlier (for the chickpeas) and whisk to combine. Thin with hot water until pourable. Taste and adjust seasonings as needed. Set aside.
  • Once the potatoes and chickpeas are done roasting, let cool for a few minutes. To serve, divide chard or massaged* kale between serving dishes and top with sweet potatoes, chickpeas, and pumpkin seeds (optional). Serve with dressing on the side. Best when fresh, though leftovers will keep covered separately for 2-3 days.


*You can sub 1 large sweet potato for 2 small.
*I buy my Tandoori Masala Spice Blend blend at Whole Foods and it’s delicious! If you can’t find it at Whole Foods, try this DIY Blend: 3 Tbsp cumin powder, 2 Tbsp garlic powder, 2 Tbsp paprika, 3 tsp ginger, 2 tsp coriander, 2 tsp cardamom. Multiply as needed.
*Don’t confuse rainbow chard with red chard, which has a similar appearance but far more bitter taste (a new discovery to me!). Rainbow chard and kale work best here. Or sub another green such as baby spinach, arugula or romaine.
*If using kale, add to a large mixing bowl before adding toppings and drizzle with 1 Tbsp grapeseed or olive oil and 1 Tbsp lemon juice. Massage with hands for 1 minute to soften texture and remove some of the bitterness.

Nutrition (1 of 4 servings)

Serving: 1 entree salads Calories: 311 Carbohydrates: 35 g Protein: 10.9 g Fat: 16.7 g Saturated Fat: 1.9 g Polyunsaturated Fat: 9.24 g Monounsaturated Fat: 4.3 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 272 mg Potassium: 747 mg Fiber: 9.4 g Sugar: 10.2 g Vitamin A: 14600 IU Vitamin C: 173.3 mg Calcium: 250 mg Iron: 3.6 mg

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My Rating:

  1. Bean says

    Loved this. Super interesting textures and flavors and filling! I made the spice mix like this: 1 tsp. cumin, ¾ tsp. garlic, ¾ tsp. paprika, ¼ tsp ground ginger, coriander, and ground cardamom, plus salt to taste. No sugar. I roasted the veggies for 30 min. total – tossing in some broccoli and bell peppers the last 10 minutes. I had untoasted pepitas, so I toasted them in a tiny bit of oil in a pan and then salted to taste…salt is a good thing here…I wouldn’t recommend untoasted/unsalted. We ate it over romaine, because that’s what I had! And the dressing was amazing! That dressing would be great on almost anything, but on the broccoli it was like a flavor bomb!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed the recipe! Thank you for the lovely review and for sharing your modifications! xo

  2. Rachel says

    This will definitely be a repeat recipe for me. Can’t go wrong with crunchy roasted chickpeas, or tahini sauce! :) Thank you for including the DIY Tandoori Masala blend, and for the tip about the chard (which explains why the last salad I made with swiss chard was so bitter!)

  3. Lindsey says

    My family absolutely loved it! The flavour was so good. I added some chicken, avocado and pine nuts. But it was so good. Will definitely be making again! Thankyou.

  4. Tyler says

    Was not a big fan. I think the ingredients for the tandoori masala spice blend needs to be cut down. I had way too much spice for the chickpea portion.
    I like the dressing and lemon on the chard was a good touch.
    It just felt like nothing blended. I was eating very sperate items. Gf liked it which was a surprise.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Tyler, sorry to hear it didn’t turn out as expected! Did you use 2-3 Tbsp tandoori masala or the whole DIY batch?

      • Tyler says

        I used the DIY blend. Lol. I just rechecked your recipe and see the problem. So much Cumin! I’m going to play with it a little more.

  5. Claire says

    Just made this for the second time. Can’t wait to eat it. First time I made it I had all the ingredients but not kale or spinach so put it on a bed of cous cous, was delicious.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Claire. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  6. Maureen says

    Well I finally tried another one of your recipes. Can you believe I didn’t have paprika on hand?!?!?! Finally got it to make my own tandoori masala spice blend mix because I had all the other ingredients. Then I roasted my sweet potatoes and my chickpeas. I finally made your tahini dressing, which you always make, and it was so yummy! I can’t believe I was not eating this deliciousness before now. Thanks for all your recipes.

  7. Steph says

    I make a very tasty salad of my own accord, but this recipe is NEXT LEVEL FLAVOURFUL, especially if you love spices and the satisfying texture of baked chickpeas.

    I used what I had on hand, including one regular sized sweet potato, olive oil, brown sugar (instead of coconut sugar), and spring mix. I also did not have the tandoori masala spice blend, so I used the recommended spice combo minus the coriander.

    Even with my substitutions, the salad turned out completely scrumptious. The tahini dressing added a tangy sweetness that blew my mind as I was eating. It was truly an out-of-body experience. I can’t wait to make this again.

  8. Alan Mayo says

    Great recipe, really tasty, love the way the chickpeas go crunchy. I cooked the sweet potato and chickpeas separately basically to make room, but also added some sliced onion to the sweet potatoes. No chard or kale but worked fine on a bed of mixed salad leaves. I reckon some toasted nuts would work well on top.

  9. Meg says

    Yum! I made this tonight, and it was delicious. DISCLAIMER: I made a few mods, like no kale (I just can’t eat raw kale). We used mixed greens, and dressed them lightly with an oil-vinegar vinaigrette before piling on the yummy spiced chickpeas, roasted sweet potatoes and tahini drizzle. This was pretty darned easy to make, and very tasty! In the future I might experiment with a cashew-based creamy drizzle, too.

    • Jaime says

      I really enjoyed this and will definitely make it again. I haven’t updated my spice cabinet so I was lacking in the right ingredients for the tandoori spice (my grocery store had no coriander!!!) – so I went without and added some cinnamon and nutmeg as another reviewer suggested.

      Mixing the sauce in the same bowl where I prepped the chickpeas made a big difference. The sauce was really tasty. Once I tasted it I kept adding more spice because it was so good!

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        We’re so glad you enjoyed it, Jaime! Thank you for the lovely review and for sharing your modifications! xo

  10. Kelly says

    LOVED this. My instincts would tell me to spice both the chickpeas and the sweet potatoes for maximum spice, but spicing just the chickpeas and roasting the sweet potatoes with a lil salt made the salad components contrast one another super well. Very easy and yummy – will make again :)

  11. Lisa says

    I made this the other night and have to say this is one of my new favorite dinners! I didn’t have ginger or cardamom to make the tandoori spice blend so I left them out and the chickpeas still had a great flavor. I’m obsessed with your recipes! You haven’t let me down once. Thank you for what you do and for making these recipes so readily available for everyone :). Xoxo

  12. Sunita says

    Hi there
    I want to make the chickpea sweet potato salad for 25 people can you send me the measurements accordingly .
    Thank you

  13. Kendall Stark says

    Just made this right now and it’s fabulous! I love the combination of the warm toppings with the cool salad. I made the sauce with almond butter instead of tahini; I bought some the other day and used it for a sauce in another recipe, but it tasted really bitter. Yummy recipe, this one.

  14. Michelle says

    Made this for a quick lunch today and it’s delicious! I removed the skin of the chickpeas before roasting to make them crunchier (the hassle it worth it to me!) and they tasted great with the tandoori masala seasoning. Another great recipe!

  15. Margaret says

    This was very good. Such a mixture of complementary tastes! I had to improvise as I used romain lettuce as the bed. Also had some asparagus tips to use up so added those and a hard cooked egg, cucumber, tomato. It really was delicious. The chick peas, sweet potatoes, and tahini dressing were perfect!

  16. Emily says

    I’ve had trouble with getting chickpeas right in the past but they turned out great! I love the spice mix you recommended. Thanks for another amazing recipe :)

  17. Bolanle says

    I love you so much….every time i think up a recipe in my head .. or a combination of things i want to pu together in a meal… i put my ingredients in goggle and voila, minimalist baker pops up almost every time….. Bless bless your hands and the work you do….Thank you for always saving my ass with your recipes..I promise to take more pictures and tag you on instagram… Cheers

  18. Gina says

    I’m on my second time making this right now! It’s such a great lunch when I have a little extra time. All the pieces together are just perfect! I admit to tahini not usually being my favorite, but the dressing has changed my mind, it’s perfect!

  19. Lizze Bee says

    Made this tonight with some left over chick peas and sweet potatoes I had for a vegan curry dish. Over a bed of kale & arugula, drizzled with the tahini dressing – HEAVEN. This is super easy, super delicious and super flavorful!

  20. Marie says

    I cannot believe I’ve never roasted sweet potatoes with the skin on. This was a real game-changer–they were so delicious, crispy outside, creamy inside. I love the combination of flavors and textures in this salad. And it’s not a dainty salad; rather, it’s perfect for fall/winter and made with things I usually already have (so no going out in the cold when I’m craving it). I used lacinato kale, which was perfect, and if I hadn’t already made a large pot of chickpeas that I wanted to use up, this would have been even great with spiced toasted nuts or seeds. (I also found the chickpeas rather chalky. When you start with dry chickpeas, you only need to soak and then roast. But I just used what I had and expected this.) I’ll make this again and again for sure. Thank you!

  21. Kelly says

    I’ve only made this once and after the first bite I literally had to stop eating and write this review. This recipe is definitely going to be one of my “go to” weekly fixes. I can’t believe how easy and delicious it is — my toddler and I are in love with it! Thank you!

  22. Nata says

    *thumbs* This was super tasty. I forgot I was out of chickpeas so i just tossed the seasonings and oil from step 2 with a can of rinsed black beans and let it sit while the sweet potatoes roasted. Substituted Arvinda’s Garam Masala spice blend for Tandoori Masala. Served over kale prepped w/ lemon and oil (and a loving massage) per the recipe. Dee-lish! Making it again tonight…thinking it might be a good idea to double the recipe

  23. Neelima says

    Had this for lunch today – absolutely divine! Love the balance of the sweet and spicy flavours with the crunch of salad leaves! Another awesome recipe… thank you Dana!

  24. Bethany says

    So so good! Makes great leftovers,too. If not vegan, it’s really delicious with a tzatiki sauce as the dressing.

  25. Heidi says

    I made this salad for dinner tonight, and I really enjoyed it! My only criticism was for the chickpeas. I used dried chickpeas that I soaked and cooked to the package instructions, so perhaps that’s why they didn’t come out as I expected. They were much more dry than crispy, and it left my whole salad needing more moisture. If I’d made a regular vinaigrette it might have been better. But I will be making this tasty salad again, and adding my own improvements! Maybe if I had not baked the chickpeas after cooking them it would have been better?

  26. Sara Anderson says

    Yummy salad! I love making your recipes because they teach me how I can substitute one thing with another. That way I don’t have to purchase so many different things!

      • JenS says

        The salad was so delicious! Might make it again tomorrow! I didn’t read that dressing should be made in chickpea bowl until too late so I added 1/4t Garam masala to dressing ingredients for flavor. Everyone loved it. Thank you!

  27. Isabella says

    This was so good! I am transitioning to being vegan and your recipes are helping me so much!

    This was so “rich” tasting with the dressing and so easy to make.

    I added some extra veggies as well- this will definitely become a staple for me. :)

    Thank you!

  28. Jimisha says

    I was looking fo a quick, easy recipe for lunch, and had most of the ingredients on hand for this one. I used romaine and didn’t have ginger or cardamom for the seasoning, so I add cinnamon and nutmeg and hoped for the best…it turned out great! The dressing was a little sweet for me, so I added about a tbsp of granulated garlic and some salt to taste. Quick and filling — this one’s a winner!

  29. Marieke, The Vegan Food Critic says

    I just made this and I love it! I substituted the masala by curry spice, which is also really good. My non-vegan parents really enjoyed it. Thanks for this recipe!

  30. Annaliese says

    Going to make this for a family gathering tomorrow :) using romaine and spinach, however, since that is all I could find! Nom nom…thanks for the inspiration, Dana!

  31. Stephanie Schultz says

    Great blog you have here, Dana! I would highly recommend trying spices from – some of the freshest spices you’ll ever have! I’m very much looking forward to trying this among many, many other recipes in your vegan category. My coworker follows your blog and is always telling me how great your recipes are, as she is into cooking unadulterated food. Thanks again!

  32. Hannah says

    This was delicious! The dressing is amazing. Luckily I have some leftover so will use it on something else in the next couple of days… Any recommendations?
    Also I couldn’t find Swiss chard, so I used kale and steamed it slightly, but this was just fine.

  33. Sarah says

    Let me just say.. I’d had that spice mix from Whole Foods in my cabinet for a few months and hadn’t used it. Oh man! It’s so good! This was delicious (I ended up using regular potatoes and spinach.. still YUM). Thanks for making me get out the spice I already bought haha. Now I’m putting it in all kinds of things! Yum!

  34. Alix says

    Unbelievely delicious salad !! The sauce is exquisite and go perfectly with the tender sweet potatos and the crispy/spicy chickpeas ! Can’t wait to share it with my family !

  35. Lauren says

    Very good! The dressing was much too sweet for me, so I added the other half of my lemon. The longer the dressing sat, the thicker it got, so I think I ended up adding about 1/4 cup of water to it. I think next time I’ll make this with mixed greens as the chard was too thick for my liking.

  36. Lori says

    Quick question – do you rinse the bowl before making the dressing? Or do those spices from the bowl add a little flavor to the dressing? So excited to make this tonight!

  37. Anju says

    Sadly, this did not turn out well for me; the sauce was too sweet and flavourless and the ingredients simply didn’t come together like I was hoping for (we used kale that we softened according to instructions). Next time!

  38. Stacey says

    Thanks. My daughter and I make this regularly. We use baby spinach leaves instead of chard, and occasionally add caramilezed onion too. Thanks for the recipe.

  39. Ana @ Ana's Rocket Ship says

    I think that I’m going to make it and have it in my lunches during the week – it looks to good to share!!!!!

  40. Erin says

    I accidentally bought tahini sauce instead of plain tahini, and it still tastes good! Only difference is you don’t need to add the hot water to thin since the tahini sauce is already pretty thin. Also subbed honey instead of maple syrup – again, no issues. Maybe a different flavor overall? But I still liked it!

  41. Kathryn says

    Very easy to make; I think I might make the chickpeas alone as a snack all the time! Forgive me for what is probably a dumb question–but is the nutrition information per serving (2 or 4) or for the entire dish? Thank you!

  42. Jenny says

    Made a version of this the other night. My WFM was out of the tandoori masala blend(did your recipe have something to do with this? I’d bet so!), so feeling lazy, I picked up the tagine blend instead. All the flavors still worked really well together and the warn sweetness of the tagine blend was lovely. I’ll pick up the tandoori masala next time I’m in for work. This was so quick and easy…I was in such a rut and then I saw this recipe on Tristan Prettyman’s Instagram. Thanks for the inspiration! xo

  43. Stacey Walker says

    I made this tonight. We used baby spinach and rocket as I couldn’t find chard. My daughters decided to add some olives to theirs. Other than that it was exactly the same, and absolutely delicious. I can’t wait to try some of your other recipies. Thanks so much.

  44. Dana says

    Amazing. I could have eaten all of it in one sitting! Even my 2 year old ate it and my husband told me he couldn’t wait to tell everyone what he had for dinner. I also love that I had all the ingredients on hand and that it’s inexpensive enough to make on a regular basis.

  45. Misty Howe says

    I couldn’t find tandoori masala spice blend at Whole Foods, but I did find Garam Masala spice. Do you think this will be okay?

  46. Katie says

    Just made this for dinner..Yum! Added a little avocado and cilantro too. Was really filling and everything we needed for dinner. Love your recipes and website!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Yes! It will give it a more smokey flavor, so if you like that, go for it! Let me know how it goes, Debbie!

  47. Christina says

    Hi there! Thanks for sharing this beautiful recipe. I made it last night for myself and my beau, and, gosh, was this ever flavourful! We may have gone a little overboard with the sauce in our indivusla dishes, but that just produced the Cereal and Milk Effect: add more solids if you have too much liquid. Voilà! Hahaha. We served it with some rice I’d made a few days earlier and some tamari pepitas, and it will become a staple in our meal rotation. Thanks so much for helping us to switch it up a little. Cheers! :-)

  48. Nikki says

    Why leave the skin on the sweet potatoes when serving? Is it edible after roasting?

    I’ll be making this tomorrow, looks spectacular.

  49. Anne H says

    I made this for dinner last night and it was delicious!! I put mine over a bed of romaine, since that’s what I had on hand, and it was so yummy. I will definitely be making this again..

  50. Natasha says

    This looks delicious. QUESTION for the community and for Dana – I have a bad reaction when eating any tahini-based sauce (I know…VERY sad). Is there *any* alternative nut/seed product that I can use in its place? I love love love the taste of tahini in savory bowls but I absolutely cannot eat it. Any suggestions would be appreciated!

    Alternatively, can someone suggest another simple savory sauce that I might add to my savory bowl rotation?

    Thank you!

    • Stacey says

      Hi, my daughter loves the salad with a sauce of yogurt, garlic, lemon juice, and Dijon mustard, and occasionally a little mayo with it too. You just have to play around with amounts. She doesn’t like tahini much either. Hope this helps.

      • Natasha says

        Thank you for the reply, Stacey! I appreciate it :) I’ve been thinking about this salad lately. I will have to try it with your recommendations :)

  51. Simone says

    O boy that looks amazing! I recently discovered you can do so much more with chickpeas than making hummus and such. This is another great example!

  52. Allison Savigny says

    Delicious salad! It’s filling enough to eat for dinner. Due to a few missing pantry items, I used baba ganoush instead of tahini, and dried cranberries instead of pumpkin seeds. Love it!

  53. Annaliese says

    This looks delish! Anything involving ‘banzos, sweet potatoes and tahini dressing is top priority in my kitchen!!

  54. Nancy says

    Love this! I added garlic to the sauce (cause doesn’t garlic make everything better?) The spicy chick peas are so good w/ sweet potatoes!

  55. Jessica DeMarra says

    Dana, you have single-handedly convinced me (many times) that salads do not have to suck and for this, I thank you. Say no to the wimpy salad.

  56. Julie | Small Green Kitchen says

    This salad could be the salad that become my new best friend! I haven’t tried roasted chickpeas yet but I keep stumbling upon them and cannot stop thinking about them. They need to happen soon. So does this salad. It’s a gorgeous salad and a great healthy recipe. I love it, Dana! <3

  57. Kelsey says

    I just made this for lunch and it was so good! I can’t remember if I found your Insta through Chickpea Magazine or from our mutual friends Sierra and Shawn, but I’m glad I did! :)

  58. mila furman says

    Dana…your site has become my go to ever since I started plan based eating 2 months ago. Your recipes are straight forward, creative and always loaded with unique pops of flavor. I love coming to this site!!! I stalk you multiple times a day :) And as if the recipes were not brilliant enough, they are coupled with gorgeous photos!!! This salad looks like it will be a staple in MY Diet :)

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      So kind! Glad we can be a resource and inspiration to you, Mila! Let me know if you have any recipe suggestions or requests in the future! I’d love to know. xoxo

  59. Sarah | Well and Full says

    This is almost identical to the salad I bring into lunch every day!! Crispy chickpeas are probably my favorite food. I’m really craving some now haha :D

  60. Leah M @ love me, feed me says

    So much yes!! This is similar to something I make for dinner often, definitely going to have to try it with masala spices next time!!

  61. Eliza | Pen + Pan says

    Yes, yes, yes to all of this! (Except for the maple syrup, but only because I have a jar of honey I want to make a dent in.)

  62. Heather says

    This looks incredible. Totally know the recurring dish program. I’ve got this “supermodel salad” that I’ve been doing the same thing with over the years. Funny…still not looking so supermodel. :-) Anyhow, thanks for sharing this one. Totally trying.

  63. Kathryn - The Scratch Artist says

    I love crispy baked and spiced chickpeas. They are my potato chips. Thanks for sharing another beautiful dish of inspiration.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      ha! I never thought of them that way, but since I don’t eat many potato chips, it’s kind of true! Hope you love this one, Kathryn!

  64. Sarah | Broma Bakery says

    LOVE recipes that become weekly staples. You know it’s good when that happens. And this is perfect for late summer when you don’t want to cook much but still crave more than just green salad!

  65. Lauren says

    Yum! This sounds SO good! I’ve been craving sweet potatoes lately too, sort of like my body knows for the first time autumn is on the way. That dressing sounds incredible :)

  66. Danielle says

    I never knew there was a big difference between red and rainbow chard. Thanks! I love masala spice on sweet potatoes. Glad to see you didn’t peel them, too. Can’t wait to try this over the weekend.

  67. Lisa (Panning The Globe) says

    PS – I want to pin this onto my “Exceptional Vegetables” Pinterest board but I can’t do it. Your pin buttons aren’t showing up for me. Also when I use my browser Pin it button I’m getting a weird image that says “frame” Maybe it’s just an issue with trying to pin from Bloglovin?

    • Felicity says

      Hi Lisa,

      Just letting you know I just pinned this recipe with no issues, so maybe it is an issue from bloglovin then!

  68. Lisa (Panning The Globe) says

    Yum! I know I’m going to love this salad – so many great healthy ingredients and so much flavor! I can’t wait to make this. I’m gonna try the Buddha Bowl too! Thanks for the great recipe!!