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Sweet Potato and Chickpea Salad

2 large sweet potatoes, peeled and cubed
1 cup uncooked or 1 can chick peas (can also use black eyed peas, kidney beans or cannellini beans)
100g rocket
50 -100g goats cheese
1⁄4 cup cashews
Small bunch of coriander coarsely chopped
Optional vegetables can also be added: steamed or blanched broccoli, asparagus, cauliflower, Asian greens or green beans

1tbs Soy sauce
1tbp Lemon juice
1sp Honey
Cracked pepper


Soak the beans overnight and cook in large sauce pan for 30 min, or open and drain canned beans.

Spray the cubed sweet potato with a little oil and roast in the oven for 30 minutes at 180 degrees or until soft.
Set aside a sprinkling of coriander and cashews for garnishing

Once the sweet potato is cool, place all ingredients and optional vegetables into a bowl and carefully mix in a bowl or jar mix the dressing.

Add dressing to salad just prior to serving.

Garnish with some chopped coriander and cashews.

Simple, easy and nutritious!