2medium-sized sweet potatoes (or 3 small)cut into 3/4 inch cubes
2spring onionsslices, including the green parts
1red pepper, diced
1/2cuppomegranate seedsseeds from 1 pomegranate
7ozcanned sun-dried tomatoes190g (small can)
1canblack or red beans, drained and rinsed14oz/ 400g
1cangarbanzo beans, drained and rinsed14oz/ 400g
3/4cupsalted peanuts
1handfulchopped parsely
Dressing
1/3cupolive oil230ml
2tspdijon mustard
2tspagave syrup/maple syrup
1/2tspsalt
Instructions
Roast Sweet Potatoes
Preheat oven to 425°F/220°C, leaving the baking tray in the oven. Peel and cube the sweet potatoes into bite-sized pieces. During the last 3 few minutes of the preheating time, drizzle the baking tray which has been preheated with olive oil. Then remove from the oven. This helps the sweet potatoes not to stick and also helps them to get crispy! Just be sure to not leave it in too long as it will start to smoke.
Add the potatoes to the baking tray and sprinkle generously with salt and black pepper. Add to the oven and bake for 35 minutes, flipping halfway, until the potatoes are nice and browned.
Prepare other salad components
While the potatoes are baking, add the rest of the ingredients for the salad minus the dressing to a large bowl
In a small mixing bowl, add the dressing ingredients and mix well
When the potatoes are done baking, remove from the oven and allow to cool slightly
Add the sweet potatoes to the large bowl with the rest of the salad components and mix well. Then pour the dressing over the salad and mix well.
Enjoy right away or let it sit in the fridge a few hours to allow the flavors to meld. Take out of the fridge at least 30 minutes before serving as it tastes the best at room temperature. Enjoy!