This ain't your grandma’s potato salad (although we’re sure that tastes amazing too). Sweet potato and cinnamon, roasted baby carrots, tangy greek yoghurt along with sweet and spicy pepitas and crunchy chickpeas take your potato salad to the next level.
Mix together orange juice, vegetable broth, and brown rice syrup. Slice carrots in half lengthwise, place on a baking tray lined with baking paper and drizzle over orange mixture.
Place pumpkin and onion on another baking tray. Drizzle over olive oil, cinnamon, and ginger then toss to combine.
Place both trays in the oven and roast for 25 minutes until caramelized and soft.
To make sweet and spicy pepitas, combine pepitas, coconut sugar, allspice, cayenne pepper and salt, then spread the mixture on a baking tray lined with baking paper, place in the oven for 10 minutes, until slightly golden, then allow to cool.
Mix together tahini, greek yoghurt, lemon juice, garlic and salt to make a tangy sauce.
To serve, combine sweet potato, carrot, onion, carrot, chickpeas and herbs and toss gently. Scatter over pepitas and spoon over sauce.
Preheat your oven to 220C.
Mix together orange juice, vegetable broth, and brown rice syrup. Slice carrots in half lengthwise, place on a baking tray lined with baking paper and drizzle over orange mixture.
Place pumpkin and onion on another baking tray. Drizzle over olive oil, cinnamon, and ginger then toss to combine.
Place both trays in the oven and roast for 25 minutes until caramelized and soft.
To make sweet and spicy pepitas, combine pepitas, coconut sugar, allspice, cayenne pepper and salt, then spread the mixture on a baking tray lined with baking paper, place in the oven for 10 minutes, until slightly golden, then allow to cool.
Mix together tahini, greek yoghurt, lemon juice, garlic and salt to make a tangy sauce.
To serve, combine sweet potato, carrot, onion, carrot, chickpeas and herbs and toss gently. Scatter over pepitas and spoon over sauce.
Cinnamon Sweet Potato Salad
with Vegetable Broth Garden Veggie
Not too tricky
4
45 mins
This ain't your grandma’s potato salad (although we’re sure that tastes amazing too). Sweet potato and cinnamon, roasted baby carrots, tangy greek yoghurt along with sweet and spicy pepitas and crunchy chickpeas take your potato salad to the next level.
Mix together orange juice, vegetable broth, and brown rice syrup. Slice carrots in half lengthwise, place on a baking tray lined with baking paper and drizzle over orange mixture.
Place pumpkin and onion on another baking tray. Drizzle over olive oil, cinnamon, and ginger then toss to combine.
Place both trays in the oven and roast for 25 minutes until caramelized and soft.
To make sweet and spicy pepitas, combine pepitas, coconut sugar, allspice, cayenne pepper and salt, then spread the mixture on a baking tray lined with baking paper, place in the oven for 10 minutes, until slightly golden, then allow to cool.
Mix together tahini, greek yoghurt, lemon juice, garlic and salt to make a tangy sauce.
To serve, combine sweet potato, carrot, onion, carrot, chickpeas and herbs and toss gently. Scatter over pepitas and spoon over sauce.
Preheat your oven to 220C.
Mix together orange juice, vegetable broth, and brown rice syrup. Slice carrots in half lengthwise, place on a baking tray lined with baking paper and drizzle over orange mixture.
Place pumpkin and onion on another baking tray. Drizzle over olive oil, cinnamon, and ginger then toss to combine.
Place both trays in the oven and roast for 25 minutes until caramelized and soft.
To make sweet and spicy pepitas, combine pepitas, coconut sugar, allspice, cayenne pepper and salt, then spread the mixture on a baking tray lined with baking paper, place in the oven for 10 minutes, until slightly golden, then allow to cool.
Mix together tahini, greek yoghurt, lemon juice, garlic and salt to make a tangy sauce.
To serve, combine sweet potato, carrot, onion, carrot, chickpeas and herbs and toss gently. Scatter over pepitas and spoon over sauce.
