This recipe comes from Angela at Oh She Glows. I love the recipes Angela creates because the meals are packed with all the good things I need to keep me going on my busy marathon days. You know, the days when I wake up at 5:30, get to work by 7, spend the next 8 hours chasing after 4 year olds, and then sit in class for three hours and finally arrive home around 7:30? Yeah, those days.
This particular recipe was really interesting. The sweet potato and cinnamon are distinctly fall flavors (at least in my mind), and the coconut oil and sea salt really amp up the flavor. I'd never think to pair sweet potatoes with coconut oil, but in this recipe, they work!
Cinnamon Spice Sweet Potato Chickpea Salad
- 1 large sweet potato, peeled and chopped into 1/2 inch pieces
- 1.5 cups cooked chickpeas
- 1 small onion, peeled and chopped
- 1/2 tsp cinnamon
- 1/2 tsp sea salt
- 1 tbsp coconut oil, divided
Directions: Preheat oven to 425F and line a baking sheet with parchment or a non-stick liner. Peel and chop sweet potato. In a large bowl, add the cooked chickpeas, uncooked sweet potato, cinnamon, salt, and 1/2 tbsp coconut oil. Mix well. Spread onto prepared baking sheet and place in the oven at 425F for 36-40 minutes. Remove from oven and place into a large bowl. Add the remaining 1/2 tbsp coconut oil and stir well to coat. Add additional sea salt if preferred. Serves 1-2.