If you had a hectic day, get ready for a tasty pick-me-up as soon as this meal is plated up. Featuring a bed of crunchy salad, dotted with cucumber, bell pepper, & pops of sweet corn are topped with sweet potatoes & crispy chickpeas, roasted with paprika, garlic & fennel seeds. Served with homemade pickled onion and a mmmustard mayo.
Fusion Chickpeas & Sweet Potato
Fusion Chickpeas & Sweet Potato
with pickled onion & mustard mayo dressing
Hands on Time: 20 - 40 minutes
Overall Time: 40 - 60 minutes
Ingredients:
- Bell Pepper
- Bell Peppers
- Chickpeas
- Corn
- Cucumber
- Mustard Mayo
- Onion
- Red Wine Vinegar
- Salad Leaves
- Spice Mix
- Sweet Potato Chunks
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
PICKLED Onion
Preheat the oven to 200°C. In a bowl, combine the vinegar, 5ml of sweetener, and seasoning. Toss through the sliced Onion and set aside to pickle. Drain right before serving.
SPICED SWEET POTATO
Spread the sweet potato pieces on a roasting tray. Coat in oil, the spice mix, and seasoning. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). When the potato has 15 minutes left, scatter over the Chickpeas, and roast for the remaining time.
SWEET Corn
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the Corn until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
FRESH SALAD
In a bowl, combine the shredded leaves, the diced pepper, the Cucumber rounds, the charred corn, a drizzle of olive oil, and seasoning.
MUSTARD MAYO
To a bowl, combine the mustard mayo, seasoning, and a splash of water.
SET THE TABLE
Plate up the dressed leaves. Top with the spiced potato, and crispy Chickpeas. Scatter over the pickled onion (to taste), and drizzle over the mustard mayo. Enjoy, Chef!
PICKLED Onion
Preheat the oven to 200°C. In a bowl, combine the vinegar, 10ml of sweetener, and seasoning. Toss through the sliced Onion and set aside to pickle. Drain right before serving.
SPICED SWEET POTATO
Spread the sweet potato pieces on a roasting tray. Coat in oil, the spice mix, and seasoning. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). When the potato has 15 minutes left, scatter over the Chickpeas, and roast for the remaining time.
SWEET Corn
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the Corn until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
FRESH SALAD
In a bowl, combine the shredded leaves, the diced pepper, the Cucumber rounds, the charred corn, a drizzle of olive oil, and seasoning.
MUSTARD MAYO
To a bowl, combine the mustard mayo, seasoning, and a splash of water.
SET THE TABLE
Plate up the dressed leaves. Top with the spiced potato, and crispy Chickpeas. Scatter over the pickled onion (to taste), and drizzle over the mustard mayo. Enjoy, Chef!
PICKLED Onion
Preheat the oven to 200°C. In a bowl, combine the vinegar, 15ml of sweetener, and seasoning. Toss through the sliced Onion and set aside to pickle. Drain right before serving.
SPICED SWEET POTATO
Spread the sweet potato pieces on a roasting tray. Coat in oil, the spice mix, and seasoning. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). When the potato has 15 minutes left, scatter over the Chickpeas, and roast for the remaining time.
SWEET Corn
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the Corn until lightly charred, 4-6 minutes (shifting occasionally). Remove from the pan and set aside.
FRESH SALAD
In a bowl, combine the shredded leaves, the diced pepper, the Cucumber rounds, the charred corn, a drizzle of olive oil, and seasoning.
MUSTARD MAYO
To a bowl, combine the mustard mayo, seasoning, and a splash of water.
SET THE TABLE
Plate up the dressed leaves. Top with the spiced potato, and crispy Chickpeas. Scatter over the pickled onion (to taste), and drizzle over the mustard mayo. Enjoy, Chef!
PICKLED Onion
Preheat the oven to 200°C. In a bowl, combine the vinegar, 20ml of sweetener, and seasoning. Toss through the sliced Onion and set aside to pickle. Drain right before serving.
SPICED SWEET POTATO
Spread the sweet potato pieces on a roasting tray. Coat in oil, the spice mix, and seasoning. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). When the potato has 15 minutes left, scatter over the Chickpeas, and roast for the remaining time.
SWEET Corn
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the Corn until lightly charred, 4-6 minutes (shifting occasionally). Remove from the pan and set aside.
FRESH SALAD
In a bowl, combine the shredded leaves, the diced pepper, the Cucumber rounds, the charred corn, a drizzle of olive oil, and seasoning.
MUSTARD MAYO
To a bowl, combine the mustard mayo, seasoning, and a splash of water.
SET THE TABLE
Plate up the dressed leaves. Top with the spiced potato, and crispy Chickpeas. Scatter over the pickled onion (to taste), and drizzle over the mustard mayo. Enjoy, Chef!
Frequently Asked Questions
What is the preparation time for Fusion Chickpeas & Sweet Potato?
The preparation time for Fusion Chickpeas & Sweet Potato with pickled onion & mustard mayo dressing is between 20 and 40 minutes.
What is the total time required to make Fusion Chickpeas & Sweet Potato with pickled onion & mustard mayo dressing?
The total time required to make Fusion Chickpeas & Sweet Potato with pickled onion & mustard mayo dressing is between 40 and 60 minutes.
How many servings does Fusion Chickpeas & Sweet Potato provide?
4 servings
What are the main ingredients in Fusion Chickpeas & Sweet Potato?
Bell Pepper, Bell Peppers, Chickpeas, Corn, Cucumber, Mustard Mayo, Onion, Red Wine Vinegar, Salad Leaves, Spice Mix, Sweet Potato Chunks
What is the nutritional information of Fusion Chickpeas & Sweet Potato?
Calories: 476, Carbs: 85 grams, Fat: grams, Protein: 15 grams, Sugar: 30.3 grams, Salt: 165 grams
How do I prepare Fusion Chickpeas & Sweet Potato?
SET THE TABLE: Plate up the dressed leaves. Top with the spiced potato, and crispy chickpeas. Scatter over the pickled onion (to taste), and drizzle over the mustard mayo. Enjoy, Chef! MUSTARD MAYO: To a bowl, combine the mustard mayo, seasoning, and a splash of water. FRESH SALAD: In a bowl, combine the shredded leaves, the diced pepper, the cucumber rounds, the charred corn, a drizzle of olive oil, and seasoning. SWEET CORN: Place a pan over medium-high heat with a drizzle of oil. When hot, fry the corn until lightly charred, 3-4 minutes (shifting occasionally). Remove from the pan and set aside. SPICED SWEET POTATO: Spread the sweet potato pieces on a roasting tray. Coat in oil, the spice mix, and seasoning. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). When the potato has 15 minutes left, scatter over the chickpeas, and roast for the remaining time. PICKLED ONION: Preheat the oven to 200°C. In a bowl, combine the vinegar, 10ml of sweetener, and seasoning. Toss through the sliced onion and set aside to pickle. Drain right before serving.
What should be prepared from my kitchen to make Fusion Chickpeas & Sweet Potato?
Bell Pepper, Bell Peppers, Chickpeas, Corn, Cucumber, Mustard Mayo, Onion, Red Wine Vinegar, Salad Leaves, Spice Mix, Sweet Potato Chunks
How many calories does Fusion Chickpeas & Sweet Potato have?
476 calories
How much fat content does Fusion Chickpeas & Sweet Potato have?
grams
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