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, piquanté 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 creamy mustard dressing.
Fusion Chickpeas & Sweet Potato
Fusion Chickpeas & Sweet Potato
with pickled onion & mustard dressing
Hands on Time: 20 - 40 minutes
Overall Time: 40 - 60 minutes
Ingredients:
- Chickpeas
- Corn
- Creamy Mustard
- Cucumber
- Onion
- Piquanté Peppers
- Red Wine Vinegar
- Salad Leaves
- Spice Mix
- Sweet Potato Chunks
From your kitchen:
- Oil (cooking, olive or coconut)
- Water
- Sugar/Sweetener/Honey
- Seasoning (salt & pepper)
PICKLED Onion
Preheat the oven to 200°C. In a bowl, combine the vinegar, 5ml [10ml]|#7DA0D7of a sweetener of your choice, and seasoning. Toss through the Onion and set aside to pickle. Drain right before serving.
SPICED SWEET POTATO
Spread the sweet potato on a roasting tray. Coat in a light drizzle of 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. Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway). When the potato has 10 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 salad leaves, the piquanté peppers, the Cucumber, and the corn. Season and toss to combine.
SET THE TABLE
Plate up the salad. Top with the spiced potato, and crispy Chickpeas. Scatter over the pickled onion (to taste), and drizzle over the creamy mustard. Enjoy, Chef!
PICKLED Onion
Preheat the oven to 200°C. In a bowl, combine the vinegar, 5ml [10ml]|#7DA0D7of a sweetener of your choice, and seasoning. Toss through the Onion and set aside to pickle. Drain right before serving.
SPICED SWEET POTATO
Spread the sweet potato on a roasting tray. Coat in a light drizzle of 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. Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway). When the potato has 10 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 salad leaves, the piquanté peppers, the Cucumber, and the corn. Season and toss to combine.
SET THE TABLE
Plate up the salad. Top with the spiced potato, and crispy Chickpeas. Scatter over the pickled onion (to taste), and drizzle over the creamy mustard. Enjoy, Chef!
PICKLED Onion
Preheat the oven to 200°C. In a bowl, combine the vinegar, 15ml [20ml]|#7DA0D7of a sweetener of your choice, and seasoning. Toss through the Onion and set aside to pickle. Drain right before serving.
SPICED SWEET POTATO
Spread the sweet potato on a roasting tray. Coat in a light drizzle of 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. Alternatively, air fry at 200°C until crispy, 25-30 minutes (shifting halfway). When the potato has 10 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 salad leaves, the piquanté peppers, the Cucumber, and the corn. Season and toss to combine.
SET THE TABLE
Plate up the salad. Top with the spiced potato, and crispy Chickpeas. Scatter over the pickled onion (to taste), and drizzle over the creamy mustard. Enjoy, Chef!
PICKLED Onion
Preheat the oven to 200°C. In a bowl, combine the vinegar, 15ml [20ml]|#7DA0D7of a sweetener of your choice, and seasoning. Toss through the Onion and set aside to pickle. Drain right before serving.
SPICED SWEET POTATO
Spread the sweet potato on a roasting tray. Coat in a light drizzle of 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. Alternatively, air fry at 200°C until crispy, 25-30 minutes (shifting halfway). When the potato has 10 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 salad leaves, the piquanté peppers, the Cucumber, and the corn. Season and toss to combine.
SET THE TABLE
Plate up the salad. Top with the spiced potato, and crispy Chickpeas. Scatter over the pickled onion (to taste), and drizzle over the creamy mustard. 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 dressing is between 20 and 40 minutes.
What is the total time required to make Fusion Chickpeas & Sweet Potato with pickled onion & mustard dressing?
The total time required to make Fusion Chickpeas & Sweet Potato with pickled onion & mustard 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?
Chickpeas, Corn, Creamy Mustard, Cucumber, Onion, Piquanté Peppers, Red Wine Vinegar, Salad Leaves, Spice Mix, Sweet Potato Chunks
What is the nutritional information of Fusion Chickpeas & Sweet Potato?
Calories: 487, Carbs: 81 grams, Fat: grams, Protein: 15.3 grams, Sugar: 29 grams, Salt: 308.1 grams
How do I prepare Fusion Chickpeas & Sweet Potato?
SPICED SWEET POTATO: Spread the sweet potato on a roasting tray. Coat in a light drizzle of 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. Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway). When the potato has 10 minutes left, scatter over the chickpeas, and roast for the remaining time. SET THE TABLE: Plate up the salad. Top with the spiced potato, and crispy chickpeas. Scatter over the pickled onion (to taste), and drizzle over the creamy mustard. Enjoy, Chef! FRESH SALAD: In a bowl, combine the salad leaves, the piquanté peppers, the cucumber, and the corn. Season and toss to combine. 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. PICKLED ONION: Preheat the oven to 200°C. In a bowl, combine the vinegar, 5ml [10ml]|#7DA0D7of a sweetener of your choice, and seasoning. Toss through the onion and set aside to pickle. Drain right before serving.
What should be prepared from my kitchen to make Fusion Chickpeas & Sweet Potato?
Chickpeas, Corn, Creamy Mustard, Cucumber, Onion, Piquanté Peppers, Red Wine Vinegar, Salad Leaves, Spice Mix, Sweet Potato Chunks
How many calories does Fusion Chickpeas & Sweet Potato have?
487 calories
How much fat content does Fusion Chickpeas & Sweet Potato have?
grams
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