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Macadamia, Chickpea & Sweet Potato Salad

by skating tomato (follow)
www.skatingtomato.com
Healthy Recipes (252)      Vegan (116)      Gluten Free (93)     
For a salad that is meat-free, vegan-free, dairy-free and sugar-free, you will feel surprisingly satisfied and nourished after a hearty bowl.



Enjoy the decadence of the healthy fats in the avocado and tahini, and the rich fibre from the sweet potato, chickpeas and macadamias.

Absolutely perfect for a summer main or served warm as a light dinner during the cooler months.

One of my favourite recipes to date!

Bowls 5
Minutes 20

Ingredients
600 grams sweet potato, cubed
300 grams sugar snap peas, cut into thirds
2 cups chickpeas
1 avocado, diced
200 grams macadamia nuts
5 tablespoons tahini

Method
In a large microwaveable dish, place the sweet potato and 1 tbsp water, and microwave on high for 4 minutes or until beginning to soften. Add the sugar snap peas and cook for a further 2 minutes.



Transfer the sweet potato and sugar snap peas to a frying pan, and dry cook on high for 5-7 minutes, or until lightly burnt and cooked through. Set aside.



In the same frying pan, dry roast the macadamias for 3 minutes, or until starting to brown and roast. Remove from heat.



To serve, mix together the sweet potato, sugar snap peas, chickpeas, avocado and macadamias, then drizzle generously with tahini.




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Categories
#Vegan
#Gluten Free
#Healthy Recipes
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