Spiced Sweet Potato Salad Recipe - WellBeing Magazine

Name: Spiced Sweet Potato Salad Recipe - WellBeing Magazine
Ingredients: 2 tbsp ghee, butter or coconut oil; 1 tbsp sweetener (maple syrup, honey or rice-malt syrup); 1 tsp ground cinnamon; Good pinch sea salt & ground pepper, to taste; 1 large sweet potato, diced into approx. 1½cm chunks (you can peel it or leave skin on); ½ cup raw almonds; 1 clove garlic, unpeeled; ; 100g leafy greens such as watercress, rocket, baby spinach; Chickpeas; 1 tbsp ghee, butter or coconut oil; 425g can chickpeas, drained & rinsed (or approx. 1 cup cooked chickpeas); ½ tsp ground cinnamon; ½ tsp ground cumin; ¼ tsp ground turmeric; Good pinch sea salt, to taste; Zest & juice ½ lemon

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Warm salads up by adding cooked vegetables and aromatic herbs and spices.

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Ingredients

2 tbsp ghee, butter or coconut oil
1 tbsp sweetener (maple syrup, honey or rice-malt syrup)
1 tsp ground cinnamon
Good pinch sea salt & ground pepper, to taste
1 large sweet potato, diced into approx. 1½cm chunks (you can peel it or leave skin on)
½ cup raw almonds
1 clove garlic, unpeeled
<br>
100g leafy greens such as watercress, rocket, baby spinach
<b>Chickpeas</b>
1 tbsp ghee, butter or coconut oil
425g can chickpeas, drained & rinsed (or approx. 1 cup cooked chickpeas)
½ tsp ground cinnamon
½ tsp ground cumin
¼ tsp ground turmeric
Good pinch sea salt, to taste
Zest & juice ½ lemon