Such was the case with this salad. 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. 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. I think you all are going to LOVE this salad. It’s: HeartyFlavorfulCrispy + tenderNaturally sweetSubtly spicedHealthyQuick& 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!
