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Roasted Sweet Potato & Chickpea Salad
A wonderful taste of fall's finest, ready to be enjoyed any time of year. This bowl features roasted sweet potatoes, chickpeas, winter kale, dried cranberries, and toasted sunflower seeds, all delicately drizzled with creamy tahini dressing. Get a little bit of each element in every bite for a delicious, balanced harmony of textures as well as sweet and savory flavors.
Nutritional facts
Protein
15g
Carbs
85g
Calories
710
Fat
38g
Ingredients
Canola and Olive Oil BlendSweet PotatoesExtra Virgin Olive OilTahini PasteCorianderCuminGarlicKosher SaltKaleCanned ChickpeasLemon JuiceSunflower SeedsDried CranberriesPaprika
Reviews
4.2
Based on 215 reviews
Tastes great, lovely ingredients — solid as a vegetarian option. The sweet potatoes, while tasty, have a disappointing mushy texture. I wouldn’t normally hold this against a sweet potato, but when being presented as if it were a meat substitute it rings more hollow than simply embracing the fact it’s a potato. Just be yourself, sweet potato.
Raul Harnasch · 01/15/25
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About Hungry House by Andrew Corrigan
Andrew Corrigan, chef and owner of Hungry House, has spent his career working in many of NYC’s finest restaurants, including Tocqueville, Del Posto, Locanda Verde and Cookshop. Now at Hungry House, he’s collaborating with today’s most innovative and inspiring chef creators outside of the traditional restaurant sphere. But once a cook, always a cook. Andrew and his team have put together a menu to showcase seasonal ingredients, big flavors, and a selection of recipes from a career devoted to the exploration of cooking. You’ll find this menu to be healthy, wholesome and delicious.
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