Warm Beet-Sweet Potato Salad with Chickpeas, Arugula & Tahini Yogurt
- Time
- 40 min
- Serves
- 4
- Style
- Default
Ingredients
- 1 (5 oz) pkgbaby arugula
- 4 mediumbeets
- 2 (15 oz) cansgarbanzo beans (chickpeas)
- 1 small bunchItalian (flat-leaf) parsley
- 2lemons
- 1 ½ cupsplain Greek yogurt
- 1 lbsweet potato
- black pepper
- cayenne pepper
- coriander, ground
- cumin, ground
- extra virgin olive oil
- salt
- tahini
Cookware
- baking sheet pan
- can opener
- chef's knife
- citrus juicer (optional)
- colander
- cutting board
- grater (optional)
- measuring cups
- measuring spoons
- mixing bowls
- oven mitts
- stirring spoon
- tongs
- vegetable peeler
- whisk or fork
Per serving
- Calories
- 691
- Protein
- 27g
- Carbs
- 73g
- Fat
- 36g
- Fiber
- 17g
- Sodium
- 478mg
Method
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