Roasted Sweet Potato Salad with Chickpeas, Avocado and Mozzarella

Ingredients

• 500 g Sweet potatoes (orange or white) (peeled and cut into 2 cm cubes)
• 4 c. à soupe Extra virgin olive oil (for roasting the sweet potatoes, chickpeas and the dressing)
• 2 c. à café Tex‑Mex spice blend (1 tsp for the potatoes, 1 tsp for the chickpeas)
• 1 petite Garlic clove (optional, finely minced)
• 400 g Canned chickpeas (drained and rinsed)
• 1 c. à café Guérande sea salt (to season the chickpeas)
• 1 petit Red onion (cut into wedges)
• 1 gros Firm avocado (cut into dice or wedges)
• 2 c. à soupe Fresh herbs (cilantro or basil) (chopped)
• 100 g Bocconcini (mozzarella balls) (drained)
• 1 c. à soupe Sherry vinegar (or lemon juice to taste)
• ¼ c. à café Ground black pepper (to taste)
• 1 c. à soupe Sesame cream (tahini) (for the dressing)
• 30 g Spinach sprouts or mixed baby greens (for garnish, optional)
• 8 unités Cherry tomatoes (halved, optional)

Instructions

1. Preheat the oven

   Preheat the oven with fan setting to 200°C and place a baking sheet lined with parchment paper.

   Time: PT5M

   Temperature: 200°C

2. Prepare the sweet potatoes

   Peel the sweet potatoes, cut into about 2 cm cubes, place in a bowl, add 2 tbsp olive oil, 1 tsp Tex‑Mex spices and the minced garlic clove. Toss to coat evenly.

   Time: PT10M

3. Roast the sweet potatoes

   Spread the cubes on the sheet in a single uniform layer and bake for 25‑30 minutes, stirring halfway through, until tender and lightly caramelized.

   Time: PT30M

   Temperature: 200°C

4. Prepare the chickpeas

   Drain and rinse the chickpeas. In another bowl, toss them with 2 tbsp olive oil, 1 tsp Tex‑Mex spices, ½ tsp Guérande sea salt and the red onion wedges.

   Time: PT5M

5. Roast the chickpeas

   Spread the seasoned chickpeas on the same sheet (or a second one) and bake for 25 minutes at 200°C, stirring halfway, until golden and crispy.

   Time: PT25M

   Temperature: 200°C

6. Prepare the fresh ingredients

   While the vegetables roast, dice the avocado, chop the fresh herbs, drain the mozzarella and, if desired, halve the cherry tomatoes.

   Time: PT10M

7. Prepare the dressing

   In a small bowl, whisk together the sherry vinegar (or lemon), ½ tsp salt, ¼ tsp pepper, 2 tbsp olive oil and 1 tbsp sesame cream until emulsified.

   Time: PT5M

8. Assemble the salad

   In a large bowl, combine the roasted sweet potatoes, crispy chickpeas, avocado, herbs, mozzarella and spinach sprouts. Pour the dressing and toss gently with a wooden spoon to avoid crushing the potatoes.

   Time: PT5M

9. Finishing and serving

   Garnish with cherry tomatoes, an extra drizzle of olive oil if desired, and serve immediately or keep chilled for up to 2 hours.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

10 g

Carbohydrates

45 g

Fat

15 g

Fiber

8 g

Ingredient Substitutions

• Instead of Extra virgin olive oil: rapeseed oil
• Instead of Tex‑Mex spice blend: smoked paprika, cumin, sweet paprika
• Instead of Canned chickpeas: homemade cooked chickpeas
• Instead of Guérande sea salt: sea salt
• Instead of Red onion: shallot
• Instead of Firm avocado: mango for a fruity version
• Instead of Fresh herbs (cilantro or basil): parsley
• Instead of Bocconcini (mozzarella balls): grilled sheep cheese, smoked tofu
• Instead of Sherry vinegar: white balsamic vinegar, lemon juice
• Instead of Sesame cream (tahini): natural peanut butter
• Instead of Spinach sprouts or mixed baby greens: arugula
• Instead of Cherry tomatoes: radish

Equipment Needed

• Oven
• Baking sheet
• Parchment paper (parchment) (optional)
• Mixing bowl
• Salad bowl
• Chef's knife
• Cutting board
• Measuring spoons
• Spatula or wooden spoon
• Kitchen tongs (optional)

Critical Steps — Do Not Skip

• Roast the sweet potatoes until tender but not overly dry
• Achieve very crispy chickpeas by drying them well before cooking

Chef Tips from the Video

• Use a homemade spice blend (cumin, paprika, chili powder) for a more authentic Tex‑Mex flavor
• Add a handful of pomegranate seeds for a burst of freshness and color

Troubleshooting

Storage

Refrigerator: Store in an airtight container for 3‑4 days (keep dressing separate if possible)

Freezer: Not recommended, the vegetable texture deteriorates

Room temperature: Can stay at room temperature for up to 2 hours

Make-Ahead Tips

• Roast the sweet potatoes and chickpeas the day before and store them separately
• Prepare the dressing ahead of time and keep it chilled
• Dice the avocado just before serving to avoid oxidation