NUTTY ROASTED SWEET POTATO, CHICKPEA & CRANBERRY SALAD

This salad is packed full of both sweet and savoury flavours and is extremely gut friendly! The chickpeas and quinoa provide a hearty base, while the coconut aminos provides an umami flavour and the cranberries add an extra pinch of sweetness. Preparation and cooking time is about 40 minutes. You can eat warm or cold. Enjoy!

For the roasted sweet potatoes & chickpeas -

• 1 tablespoon The Coconut Company coconut oil, melted

• 2 tablespoons The Coconut Company Coconut Aminos

• 1 sweet potato, cut into small chunks

• 1 x can chickpeas, drained

• Pinch of salt and black pepper

For the rest of the salad -

• 200g cooked mixed quinoa

• 75g dried cranberries

• 100g cooked green beans

• 75g mixed nuts

For the dressing - 

• 1 tablespoon The Coconut Company Coconut Vinegar

• 1 tablespoon The Coconut Company Coconut Aminos

• 1 tablespoon maple syrup

• Pinch of ginger

• Salt and black pepper

Make it!

1. Mix together the chunks of sweet potato and chickpeas in a bowl with the melted coconut oil, coconut aminos and seasoning. Bake at 190C (180 in a fab oven) for 20 minutes or until golden.

2. In a large bowl mix together the quinoa, dried cranberries, green beans and nuts, then mix in the roasted sweet potatoes and chickpeas.

3. Whisk together the coconut vinegar, coconut aminos, maple syrup (or try with our coconut nectar for a caramel taste), ginger and seasoning then pour over and stir well to coat everything. Serve warm or cold.