Prep
5m
Cook
30m
Total
35m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Preheat your oven to 200°C (400°F). Toss the sweet potato cubes with olive oil, salt, and pepper. Spread evenly on a parchment-lined tray and bake for 25–30 minutes, flipping halfway through, until tender and slightly crisp on the edges.
1 large Sweet potato
1 tbsp Olive oil
Some Salt & Pepper
Step 2
While the sweet potato roasts, rinse and drain the chickpeas. Wash and dry the greens, then place them in a large bowl.
3/4 cup Chickpeas
3 handful Mixed greens
Step 3
In a small bowl, whisk together olive oil, vinegar (or lemon juice), honey, Dijon mustard, salt, and pepper until emulsified. Pour the dressing over the greens and gently massage it in to coat evenly.
1 1/2 tbsp Olive oil
1 tsp Apple cider vinegar
1 tsp Honey
1/2 tsp Dijon mustard
Step 4
Now, top the greens with roasted sweet potato, chickpeas, pear slices, walnuts, and some feta. Add a spoonful of hummus to the center and sprinkle sesame seeds over the top. Enjoy!
1 large Pear
1/4 cup Feta cheese
1/4 cup Walnuts
2 tbsp Hummus
1 tsp Sesame seeds
For
2
M
I
For the salad:
1
large
Sweet potato, diced
1
tbsp
Olive oil
3/4
cup
Chickpeas (cooked/canned)
1
large
Pear, thinly sliced
3
handful
Mixed greens, or baby spinach
1/4
cup
Feta cheese, crumbled
1/4
cup
Walnuts
1
tsp
Sesame seeds
For the vinaigrette:
1 1/2
tbsp
Olive oil
1
tsp
Apple cider vinegar, or lemon juice
1
tsp
Honey, or agave/maple/date syrup
1/2
tsp
Dijon mustard
Some
Salt & Pepper
Per Serving
Fat
34g
Saturates
6g
Carbs
50g
Sugar
15g
Protein
13g
Fibre
12g
Macros are provided for reference (of course, the accuracy of these can vary due to adaptations of the ingredients or slightly different amounts/portion sizes), but at THV we don't obsess over numbers — No stress. No guilt. Just nourishment🌱💪🏻💕!
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Made it?
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Prep
5m
Cook
30m
Total
35m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Preheat your oven to 200°C (400°F). Toss the sweet potato cubes with olive oil, salt, and pepper. Spread evenly on a parchment-lined tray and bake for 25–30 minutes, flipping halfway through, until tender and slightly crisp on the edges.
1 large Sweet potato
1 tbsp Olive oil
Some Salt & Pepper
Step 2
While the sweet potato roasts, rinse and drain the chickpeas. Wash and dry the greens, then place them in a large bowl.
3/4 cup Chickpeas
3 handful Mixed greens
Step 3
In a small bowl, whisk together olive oil, vinegar (or lemon juice), honey, Dijon mustard, salt, and pepper until emulsified. Pour the dressing over the greens and gently massage it in to coat evenly.
1 1/2 tbsp Olive oil
1 tsp Apple cider vinegar
1 tsp Honey
1/2 tsp Dijon mustard
Step 4
Now, top the greens with roasted sweet potato, chickpeas, pear slices, walnuts, and some feta. Add a spoonful of hummus to the center and sprinkle sesame seeds over the top. Enjoy!
1 large Pear
1/4 cup Feta cheese
1/4 cup Walnuts
2 tbsp Hummus
1 tsp Sesame seeds
For
2
M
I
For the salad:
1
large
Sweet potato, diced
1
tbsp
Olive oil
3/4
cup
Chickpeas (cooked/canned)
1
large
Pear, thinly sliced
3
handful
Mixed greens, or baby spinach
1/4
cup
Feta cheese, crumbled
1/4
cup
Walnuts
1
tsp
Sesame seeds
For the vinaigrette:
1 1/2
tbsp
Olive oil
1
tsp
Apple cider vinegar, or lemon juice
1
tsp
Honey, or agave/maple/date syrup
1/2
tsp
Dijon mustard
Some
Salt & Pepper
Per Serving
Fat
34g
Saturates
6g
Carbs
50g
Sugar
15g
Protein
13g
Fibre
12g
Macros are provided for reference (of course, the accuracy of these can vary due to adaptations of the ingredients or slightly different amounts/portion sizes), but at THV we don't obsess over numbers — No stress. No guilt. Just nourishment🌱💪🏻💕!
Only visible to you
Made it?
Cancel
