A flavour-packed salad featuring roasted sweet potatoes, crispy chickpeas, and a spicy-savoury gochujang tahini dressing. Perfect for meal prep.
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Serves
4
Sweet Potatoes
Gochujang
Drained Cooked Lentils
Tahini
Drained Cooked Chickpeas
Soy Sauce
Maple Syrup
Limes
Kale
Ground Cumin
Spring Onions
Toasted Sesame Seeds
Olive Oil
Serves
4
Sweet Potatoes
Gochujang
Drained Cooked Lentils
Tahini
Drained Cooked Chickpeas
Soy Sauce
Maple Syrup
Limes
Kale
Ground Cumin
Spring Onions
Toasted Sesame Seeds
Olive Oil
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Step 1.
Preheat the oven to 200°C fan. Cut the sweet potatoes into wedges.
Step 2.
In a bowl, toss the sweet potato wedges with a splash of olive oil, salt, black pepper, and cumin. Spread onto a baking tray.
Step 3.
In the same bowl, toss the chickpeas with the remaining oil and seasoning left in the bowl. Set aside.
Step 4.
Roast the sweet potatoes for 25 mins. Flip the potatoes, add the chickpeas to the tray, and roast for another 15 mins until golden and crisp.
Step 5.
Make the dressing: In a bowl, whisk together the gochujang, tahini, soy sauce, maple syrup, and lime juice. Loosen with a little water until it reaches a drizzleable consistency. Taste and season with salt, if needed.
Step 6.
Place the kale in a colander and pour over boiling water until wilted. Squeeze out excess liquid, roughly chop, and mix through the lentils.
Step 7.
To serve, divide the lentil mixture into serving boxes. Top with roasted sweet potatoes and chickpeas. Drizzle with the gochujang tahini sauce and garnish with toasted sesame seeds and sliced spring onions.
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