Roast the sweet potato in the oven, preheated to 200 ºC, for around 45 minutes. Cut it into cubes and set it aside.*
Winter salad with chickpeas and sweet potato
- 200 g sweet potato
- 320 g cooked chickpeas
- 100 g peeled almonds
- 1 small bunch of kale
- 1 avocado
- 1 teaspoon chia seeds
- 50 ml Borges extra virgin olive oil
- 15 ml Borges vinegar
- A pinch of curry (optional)
- Salt and pepper
Step by step
In a bowl, combine the chickpeas, peeled almonds (chop them if you like), kale, sliced avocado, and chia seeds. Add the diced sweet potato.
Prepare a vinaigrette by mixing the extra-virgin olive oil with the vinegar, curry, salt and pepper. Add the dressing to the bowl and toss. Serve at room temperature.
*Alternatively, you can roast the sweet potato the day before so that when you get home you can put the salad together in just 5 minutes.