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!
Red Wine Vinegar - 30ml
Onion - 1
Sweet Potato Chunks - 200g
Spice Mix - 10ml
Chickpeas - 60g
Corn - 40g
Salad Leaves - 40g
Bell Pepper - 1
Cucumber - 50g
Mustard Mayo - 40ml
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!
Red Wine Vinegar - 60ml
Onion - 1
Sweet Potato Chunks - 400g
Spice Mix - 20ml
Chickpeas - 120g
Corn - 80g
Salad Leaves - 80g
Bell Pepper - 1
Cucumber - 100g
Mustard Mayo - 80ml
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!
Red Wine Vinegar - 90ml
Onion - 1
Sweet Potato Chunks - 600g
Spice Mix - 30ml
Chickpeas - 180g
Corn - 120g
Salad Leaves - 120g
Bell Peppers - 2
Cucumber - 150g
Mustard Mayo - 120ml
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!
Red Wine Vinegar - 125ml
Onion - 1
Sweet Potato Chunks - 800g
Spice Mix - 40ml
Chickpeas - 240g
Corn - 160g
Salad Leaves - 160g
Bell Peppers - 2
Cucumber - 200g
Mustard Mayo - 160ml
Woolies Products in this dish
