Recently we have been sharing some lunch salads and this one is the third one already! We have been loving just sharing some simple salads with you that can be made as either a meal prep or a single lunch. We have been trying to meal prep more ourselves as well, since it saves money and time. What I find difficult about meal prepping is that you can’t eat anything else, because then, the nice already made food goes to waste. I guess this is the point, since it stopped me from snacking on other things for a few times already.
The best thing about meal prepping is definitely the pre-made lunch! There has been so many times that I just forgot to think about lunch items while doing groceries and I ended up having to go to the store again just for a few things.
To give this salad a little variation we wanted to make a yogurt based dressing. This dressing gives the salad a little bit more body and fits well with the chickpeas and sweet potato. Although you could also opt for a more traditional dressing of course.
Sweet potato salad bowl
Serves 2
2 medium sweet potatoes
75 gram green leaved lettuce mix
2 sprigs parsley
2 sprigs cilantro
6 tbsp plant yogurt
1 tsp turmeric
1 tsp black pepper
juice of half a lemon
60 grams chickpeas (boiled or drained and washed from can)
Slice the sweet potatoes and place in the oven for 30 minutes on 200 degrees (390 F). Mix the green leaves, chickpeas, parsley and cilantro in a bowl. Add the sweet potato when it’s baked and cooled down. To create the dressing mix the yogurt with the turmeric, pepper, and lemon juice. Add the dressing just before serving.
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