← All recipes

🥗 Roasted Sweet Potato and Spinat Salad with Chickpeas

572 kcal · 30 min · 4 servings

Ingredients

• 4 slices turkey bacon
• 2 red onions
• 8 garlic cloves
• 800 g sweet potatoes
• oil (for the baking sheet)
• salt
• pepper (from the mill)
• olive oil (for drizzling)
• 150 g fresh, young leaf spinach
• 200 g chickpeas (can)
• 2 tbsp light balsamic vinegar
• 4 tbsp olive oil

Instructions

1. 1. Preheat the oven to 200 degrees Celsius with top and bottom heat.
2. 2. Cut the bacon into thin strips.
3. 3. Peel the red onions and cut them into wedges.
4. 4. Peel the garlic cloves and press them lightly.
5. 5. Peel the sweet potatoes and wash them thoroughly.
6. 6. Cut the sweet potatoes into coarse, bite-sized pieces.
7. 7. Mix the sweet potatoes with the onions, garlic, and bacon in a bowl.
8. 8. Place the vegetables on a baking sheet greased with oil.
9. 9. Season everything with salt and pepper to taste.
10. 10. Drizzle some olive oil over the vegetables.
11. 11. Roast the vegetables in the preheated oven for 20 to 25 minutes until golden brown.
12. 12. Turn the vegetables occasionally to ensure even cooking.
13. 13. Wash the spinach thoroughly under running water.
14. 14. Remove coarse stems and wilted leaves from the spinach.
15. 15. Dry the spinach, for example in a salad spinner.
16. 16. Let the chickpeas drain well in a sieve.
17. 17. Whisk the vinegar and oil together in a small bowl for the vinaigrette.
18. 18. Season the vinaigrette with salt and pepper and taste.
19. 19. Take the roasted vegetables out of the oven.
20. 20. Let the vegetables cool down for a short moment.
21. 21. Mix the warm vegetables with the drained chickpeas and the spinach.
22. 22. Plate the salad on dishes.
23. 23. Drizzle the vinaigrette over the salad and serve.

Nutrition per serving

• kcal: 572
• Protein: 11 g · Fett/Fat: 30 g · Carbs: 62 g