Photo: Louis Hansel
Za’atar Roasted Sweet Potato, Chickpea, and Spinach Salad
11 ingredients
10 min + 30 min
2
openrecipes
My days feel stuffed, brimming at every edge. I have four weeks until classes end, slightly over four weeks until I pack everything M and I own
Estimated Nutrition (whole recipe, rough)
732
Calories
38g
Protein
31g
Fat
82g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Chickpea | 1/2 cup canned (120g) drained | 134 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Goat Cheese | 1 oz (28g) | 103 |
| Yogurt | 170g plain Greek | 100 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Spinach | 1 cup raw (30g) | 7 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 medium sweet potato
- ½ medium onion
- ⅓ cup greek yogurt (or ¼ cup heavy cream)
- 2 tablespoons
- *
- Juice from ½ lemon
- 2 tablespoons olive oil
- ¼ cup minced parsley
- 4 ounces goat cheese
- 1 cup chickpeas, rinsed and drained if using canned
- 3-4 handfuls spinach
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By naturallyella ·
Recipe sourced from
openrecipes