Warm Sweet Potato Salad with Chickpeas

warm sweet potato vegetarian photo

It’s the salad that makes nutritionists and foodies alike smile. The bland diet that’s become so much a part of a yogi’s life is ever so overrated. This weekend Sadie Nardini came to our studio with a message that left me feeling at home. “Enjoy yourself,” she said. “Have fun, live life, and stop worrying about the paths that others take.” It was a welcomed piece of advice for so many of us that live life with unnecessary rigidity.

Treat yourself well because you love yourself and you want to feel good. Because you’re deserving of the compassion that you show everyone else. This Warm Sweet Potato Salad with Chickpeas is a lesson in self indulgence and self compassion all in the same recipe.

Let’s start off with the nutrient dense sweet potatoes. Sweet potatoes are loaded with fiber. This group of yellow and orange-hued fruits and vegetables is loaded with beta-carotene, a nutrient that protects the eyes from degeneration. Beta-carotene also protects immune health and reproductive health, all the while providing the body with vitamin A. To learn more about how to identify health benefits just from the color read: Can You Eat With the Seasons and Eat the Rainbow at the Same Time?

The recipe also calls for raw apple cider vinegar which you’ll find I use in a lot of my recipes. It’s rich in enzymes, supports a healthy immune system, helps control weight, promotes digestion and ph Balance, and helps remove toxins. I also use Shoyu soy sauce, because in my opinion, it’s much tastier and has more depth of flavor than other soy sauces.

Shoyu is made with soybeans, roasted wheat, sea salt, and koji (Aspergillus oryzae), mold spores that when exposed to moisture begin growing giving rise to unique enzymes that create the fermentation process. The cilantro at the end is wonderful for pulling toxins like pesticides and herbicides found in food from your system.

Warm Sweet Potato Salad with Chickpeas

1 large sweet potato, chopped into 1-inch pieces
3 whole cloves garlic, skin removed
1 tbsp organic extra virgin olive oil
Sea salt and pepper to taste
½ cup garbanzo beans, cooked
Handful of cilantro


1. Spread sweet potato and garlic out onto a cookie sheet. Top with oil, salt, and pepper and toss with your hands.

2. Bake at 400 degrees for 10 minutes or until cooked through and beginning to brown.

3. Let cool for a few minutes. Add sweet potatoes, garlic cloves, and garbanzo beans to a bowl and toss in dressing. Combine with a spatula. Top with cilantro.

For the Dressing:

1 tbsp minced red onion
1 tbsp mung sprouts, chopped
1 tbsp organic mayonnaise
1 tbsp organic Dijon mustard
2 tsp raw apple cider vinegar
2 tsp shoyu soy sauce
¼ to ½ tsp pepper
Sea salt to taste


1. Whisk together.

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Sara Kovak
Welcome to Serene Kitchen, your destination for tasty meatless eats and mindful living. My name is Sara Novak and I'm a health and wellness expert for Discovery Health and TreeHugger.