Roasted Sweet Potato & Chickpea Salad with Tahini Dressing

This is a salad, but not a sad salad. The sweet potatoes are roasted until caramelised and soft. The chickpeas are crispy. The tahini dressing is creamy and tangy. It's the kind of lunch that feels like you've done something nice for yourself. It's also great for meal prep—make a big batch and eat it all week.

Ingredients (Serves 2):

• 1 large sweet potato, peeled and cubed
• 1 x 400g tin of chickpeas, rinsed and drained
• 1 tbsp olive oil
• 1 tsp smoked paprika
• Salt and pepper
• A large handful of rocket or spinach

For the dressing:

• 2 tbsp tahini
• Juice of ½ lemon
• 1 tsp maple syrup
• 2–3 tbsp warm water, to thin
• Pinch of salt

Method:

1. Preheat oven to 200°C (180°C fan). Line a baking tray with parchment.
2. Toss the sweet potato cubes and chickpeas with the olive oil, smoked paprika, salt, and pepper. Spread in a single layer on the tray.
3. Roast for 25–30 minutes, until the sweet potato is tender and the chickpeas are crispy.
4. Meanwhile, whisk the dressing ingredients together in a small bowl, adding warm water until it's a pourable consistency.
5. To serve, arrange the rocket in bowls. Top with the roasted sweet potato and chickpeas. Drizzle generously with the tahini dressing.

Why it's gut-friendly: Sweet potatoes are packed with soluble fibre and vitamin A. Chickpeas are a prebiotic powerhouse, feeding good gut bacteria. Tahini provides healthy fats and minerals.