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About the Recipe
A powerhouse of fibre and protein, this warm salad supports muscle repair, sustained energy, and gut health. Swap chicken for tempeh or tofu for a plant-based option.
Ingredients
2 medium sweet potatoes, cubed
1 can chickpeas, drained and rinsed
1 chicken breast, grilled and sliced (or 1 cup tempeh/tofu, grilled)
2 handfuls of spinach
2 tbsp tahini
1 tbsp olive oil
1 tsp smoked paprika
1 tsp cumin
Juice of 1 lemon
Salt and pepper to taste
Preparation
Roast sweet potatoes in olive oil, paprika, and cumin at 200°C for 25–30 minutes.
Season and grill chicken or tempeh/tofu until cooked and slice.
Toss sweet potatoes with spinach, chickpeas, and tahini. Add protein and drizzle with lemon juice.
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