This colourful roasted sweet potato, chickpea and kale salad is packed with flavour, texture, and nourishing ingredients. Tender roasted sweet potatoes provide natural sweetness, whilst chickpeas add protein and fibre to help create a satisfying meal. Fresh kale and peppery rocket bring colour, crunch, and a variety of vitamins and minerals, while a simple olive oil and honey dressing ties everything together beautifully.

Simple ingredients, minimal preparation, and plenty of nutrients make this a great option for meal prep, a quick weekday lunch, or a light and satisfying dinner.

Why this recipe works

➡️ Complex carbohydrates from sweet potatoes provide energy alongside fibre to help support fullness and satisfaction. Sweet potatoes are also rich in beta-carotene, which the body converts into vitamin A to support vision, skin health, and immune function.

➡️ Plant-based protein and fibre from chickpeas help create a more filling meal whilst supporting digestive health. Chickpeas also provide nutrients including folate, iron, magnesium, and manganese.

➡️ Leafy greens such as kale and rocket contribute fibre, antioxidants, and nutrients including vitamins C and K, which play important roles in immune function and bone health.

➡️ Healthy fats from olive oil help add flavour and satisfaction whilst supporting the absorption of fat-soluble vitamins. Extra virgin olive oil also contains naturally occurring antioxidant compounds called polyphenols.

➡️ Chickpeas, kale, rocket, and chilli flakes work together beautifully. Chickpeas provide plant-based iron, whilst the vitamin C found in the greens and chilli flakes can help improve the body’s absorption of iron, helping you get more nutritional value from every bite.

Roasted sweet potato, chickpea and kale salad

A vibrant and nourishing salad made with roasted sweet potatoes, chickpeas, kale, and rocket, finished with a simple lemon and honey dressing. Packed with fibre, plant-based protein, healthy fats, and colourful vegetables, it’s a satisfying option for lunch, dinner, or meal prep.

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Servings: 2 servings

Course: Main Course

Ingredients Equipment Method

Ingredients

  

• 1 medium sweet potato diced
• 1 x 400g tin chickpeas drained and rinsed
• 100 g kale tough stalks removed
• 40 g rocket leaves
• 1 tbsp olive oil
• 1 tsp paprika
• ½ tsp chilli flakes
• 1 tsp mixed herbs
• ½ tsp oregano
• Salt and black pepper to taste

For the Dressing

• Juice of ½ lemon
• 2 tbsp extra virgin olive oil
• 1 tbsp honey
• ½ tsp mixed herbs
• ¼ tsp oregano
• Black pepper to taste
• chilli flakes to taste

Equipment

• Oven or Airfryer
• Baking tray
• Large mixing bowl
• Small bowl or jug for the dressing
• chopping board
• Sharp knife
• Measuring spoons

Method

 

1. Preheat the oven to 200°C fan (220°C conventional).
2. Place the diced sweet potato and drained chickpeas onto a baking tray. Drizzle with the olive oil and season with paprika, chilli flakes, mixed herbs, oregano, salt, and pepper. Toss well to coat.
3. Roast for 25-30 minutes, turning halfway through, until the sweet potato is tender and lightly golden.
4. Whilst the vegetables are roasting, add the kale to a large mixing bowl. Massage the kale with a small drizzle of olive oil and a pinch of salt for 1-2 minutes until softened.
5. Make the dressing by whisking together the lemon juice, extra virgin olive oil, honey, mixed herbs, oregano, chilli flakes and black pepper in a small bowl.
6. Add the rocket leaves to the kale and mix gently.
7. Once cooked, add the roasted sweet potato and chickpeas to the bowl with the greens.
8. Pour over the dressing and toss until everything is evenly coated.
9. Serve immediately or store in the fridge for meal prep lunches/dinner throughout the week.