Fibre-loaded sweet potato & chickpea salad | The Gut Health Doctor

Ingredients

• 1 x medium sweet potato (approx. 350g), diced
• 200g tenderstem broccoli, washed
• 400g tin of chickpeas, drained
• 1 x red onion
• 125g mixed grains (e.g., quinoa, rice, or bulgur), cooked
• 200g additional mixed veggies (we used parsnips & carrots), cooked
• ⅓ cup tahini
• ⅓ cup yogurt (we used Bio&Me Original Kefir)
• ½ lemon, juiced
• Salt and pepper, to taste
• 1 tbsp olive oil - 0.25
• 1 small beetroot, cooked
• Handful of mixed leaves
• Handful of mixed seeds
• Drizzle of extra virgin olive oil