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Kool Kumara Salad

Serves: 4

Per serve
Energy 237Cal
Protein 10.6g
Fat Total 3.9g, Saturated 0.6g
Carbohydrate 36.5g, Sugars 16g
Dietary Fibre 6g
Sodium 233mg


  • 1kg sweet potato, peeled, cut into large chunks
  • 1½ tbsp sweet chilli sauce
  • 4 green onions (shallots), sliced
  • 100g baby spinach leaves
  • ¼ cup (50g) pepitas (pumpkin seeds)
  • 420g can chickpeas, rinsed and drained
  • juice from ½ lemon
  • 2 x 150g peach mango yoghurt
  • 1 cup (40g) chopped coriander


  1. Preheat oven to 200°c/180°c fan forced.
  2. Place sweet potato onto a non-stick baking tray, drizzle with sweet chilli sauce. Bake for 40 minutes or until caramelised and soft, turning once; allow to cool. Transfer to a large serving bowl, add green onions, spinach, pepitas and chickpeas. Gently toss together.
  3. In a medium bowl, whisk together lemon juice, peach mango yoghurt and coriander. Drizzle over the salad and serve immediately.
Download Recipe (PDF)
Gluten Free
Egg Free
Nut Free