Sweet potato and chickpea salad with egg and avocado

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Ingredients · Servings 1

Method · 30 min

Cut the sweet potato into small cubes, season with oil, salt, pepper, chili and cinnamon, and bake in the oven at 200 degrees for about 30 minutes until golden brown on the outside and soft on the inside.
Meanwhile, chop the lettuce and cucumber into small pieces and put everything in a bowl with a little balsamic cream.
After the sweet potato has been in the oven for 10 minutes, drain and rinse the canned chickpeas and add them to the oven as well, mixing with the same spices if desired.
Poach the egg or boil it until firm.
Place the avocado in a bowl with the nutritional yeast, salt, pepper, garlic and a little lemon juice, and mash until it is a smooth mixture.
Once the sweet potato and chickpeas are cooked, arrange them on top of the rest of the salad and top with the poached egg. Finally, add the avocado and enjoy!

A super delicious salad! The flavors and textures of the ingredients go together perfectly, creating a healthy and nutritious meal!

Cut the sweet potato into small cubes, season with oil, salt, pepper, chili, and cinnamon, and bake in the oven at 200 degrees Celsius for about 30 minutes, until golden brown on the outside and soft on the inside. 0.5 sweet potato, salt, pepper, chili powder, cinnamon.
Meanwhile, chop the lettuce and cucumber into small pieces and put everything in a bowl with some balsamic cream: 50g lettuce, 0.25g cucumber, 1 dash of balsamic cream.
After the sweet potato has been in the oven for 10 minutes, drain and rinse the canned chickpeas, add them to the oven, and mix with the same spices if desired. 0.5 pack of canned chickpeas.
Place the avocado in a bowl with the nutritional yeast, salt, pepper, garlic, and a little lemon juice, and mash until smooth. 0.25 avocado, 1 tsp nutritional yeast, 1 dash lemon juice, garlic powder.

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