Wholesome Warmth in a Bowl
This hearty salad brings together roasted pumpkin, nutty quinoa, and protein-rich chickpeas for a dish that feels both comforting and nourishing. It works beautifully as a light main, a side to share, or a satisfying lunch that supports steady energy through the day. With its mix of textures and spices, it’s a recipe you’ll come back to whenever you want something wholesome yet easy to prepare.
Simple Steps to Enjoy
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Preheat the oven to 200°C.
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Peel the sweet potato and cut into strips about 1 cm wide.
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Mince or finely chop two garlic cloves.
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Toss the sweet potato with coconut oil and garlic, then spread on a lined baking tray.
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Roast for 15 minutes, turn the pieces, then cook for another 10–15 minutes until golden and tender.
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In a food processor, blend yoghurt, the remaining garlic, fresh mint, turmeric, and cumin until smooth.
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Season the roasted sweet potato with salt and pepper.
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Serve warm with the yoghurt dressing drizzled over the top.
A Closer Look at the Ingredients
Sweet potato is naturally rich in fibre and beta-carotene, which gives it that beautiful orange colour. Combined with yoghurt and herbs, the dish offers a balance of grounding comfort and fresh flavour. The gentle spices, turmeric and cumin, not only enhance the taste but also bring warmth to the meal, making it satisfying in every season.
Gather, Share, and Nourish
Enjoy this salad on its own, or pair it with other simple dishes for a complete meal. It’s also perfect to share at family dinners or community gatherings. If you’d like to explore more ways to nourish your body with wholefoods, take a look at our Happy Digestion or Happy Weight Program for more inspiration to complement recipes like this.
Wholesome Warmth in a Bowl
This hearty salad brings together roasted pumpkin, nutty quinoa, and protein-rich chickpeas for a dish that feels both comforting and nourishing. It works beautifully as a light main, a side to share, or a satisfying lunch that supports steady energy through the day. With its mix of textures and spices, it’s a recipe you’ll come back to whenever you want something wholesome yet easy to prepare.
Simple Steps to Enjoy
-
Preheat the oven to 200°C.
-
Peel the sweet potato and cut into strips about 1 cm wide.
-
Mince or finely chop two garlic cloves.
-
Toss the sweet potato with coconut oil and garlic, then spread on a lined baking tray.
-
Roast for 15 minutes, turn the pieces, then cook for another 10–15 minutes until golden and tender.
-
In a food processor, blend yoghurt, the remaining garlic, fresh mint, turmeric, and cumin until smooth.
-
Season the roasted sweet potato with salt and pepper.
-
Serve warm with the yoghurt dressing drizzled over the top.
A Closer Look at the Ingredients
Sweet potato is naturally rich in fibre and beta-carotene, which gives it that beautiful orange colour. Combined with yoghurt and herbs, the dish offers a balance of grounding comfort and fresh flavour. The gentle spices, turmeric and cumin, not only enhance the taste but also bring warmth to the meal, making it satisfying in every season.
Gather, Share, and Nourish
Enjoy this salad on its own, or pair it with other simple dishes for a complete meal. It’s also perfect to share at family dinners or community gatherings. If you’d like to explore more ways to nourish your body with wholefoods, take a look at our Happy Digestion or Happy Weight Program for more inspiration to complement recipes like this.
Method
- Preheat the oven to 200 degrees. Peel the sweet potato and cut into strips approx. 1 cm wide. Finely chop or mince 2 garlic cloves.
- Lightly toss the sweet potato with the coconut oil and minced garlic. Place on a greased baking tray or baking paper. Bake for 15 minutes then turn. Continue baking for another 10 -15 minutes or until tender.
- Place the yogurt, garlic, mint, turmeric and cumin in a food processor and blend until well-combined.
- Once the sweet potatoes are cooked, season with salt and pepper. Serve the Sweet Potato Fries on a plate drizzled with the raita.
