Sweet Potato Aubergine and Tahini Salad Recipe

tahini

🥗Healthier: Greek yogurt

💰Cheaper: peanut butter

Greek yogurt reduces calories while maintaining creaminess.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more affordable and has a neutral flavor.

chickpeas

🥗Healthier: edamame

💰Cheaper: canned beans

Canned beans are often less expensive and ready to use.

sesame seeds

🥗Healthier: sunflower seeds

💰Cheaper: pumpkin seeds

Pumpkin seeds are usually cheaper and provide a similar crunch.

Preheat the oven to 425°F.

Drain and clean a can of chickpeas, then place them on a clean dish towel or paper towel, rolling them around with a little pressure to remove the skins.

Place the chickpeas on a sheet pan lined with parchment paper.

Cut sweet potatoes into 1/4 inch cubes and place them on the tray beside the chickpeas.

Cut the aubergine into about 1/2 inch cubes and place them on the tray.

Sprinkle the cubed aubergine generously with salt to extract any bitterness while baking.

Drizzle the sweet potatoes, chickpeas, and aubergine with olive oil and sprinkle with your favorite seasoning (suggested: Falafel spice, cumin, smoked paprika, and chili powder).

Place the tray in the preheated oven for an initial 20 minutes.

After 20 minutes, toss the vegetables and place them back in the oven for another 10 minutes.

While the vegetables are roasting, prepare the tahini dressing by combining olive oil, sesame tahini, freshly squeezed lemon juice, maple syrup, black pepper, and sea salt; whisk until smooth.

Chop fresh vegetables like cucumbers, onions, and parsley while the roasted vegetables cool for 5 to 10 minutes.

Place the roasted vegetables on top of a bed of lettuce with fresh bell peppers, parsley, and onion.

Drizzle the tahini dressing over the salad.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens