The only way you lose is if you do nothing.
February 3, 2018
February 3, 2018
Show all

Sweet Potato Medallions with Almond Sauce and Chickpea Salad


  • 4 small sweet potatoes
  • ¼ cup creamy natural almond butter
  • 3 ½ tablespoons warm water
  • 3 tablespoons fresh lemon juice, divided
  • 2 tablespoons olive oil, divided
  • 1 can unsalted chickpeas, rinsed and drained
  • 150g baby arugula
  • 3/4 teaspoon kosher salt
  • 1 teaspoon black pepper

How to Make It

  1. Prick potatoes all over with a fork; place on a microwave-safe plate, and microwave at HIGH just until tender, about 5 minutes. Cut into 1/2-inch-thick rounds.
  2. Whisk together almond butter, water, and 1 tablespoon lemon juice in a bowl. Set aside.
  3. Brush potato slices on 1 side with 1 tablespoon oil. Heat a large skillet over medium-high. Working in batches, cook potato slices, oil side down, until golden brown, 2 to 3 minutes.
  4. Combine chickpeas, arugula, salt, pepper, remaining 2 tablespoons juice, and 1 tablespoon oil in a large bowl. Divide chickpea mixture among 4 plates; top with sweet potato slices. Drizzle with almond butter sauce.

Sent with Love


Margaret Hirsch
Margaret Hirsch
Hirsch COO runs South Africa’s top independence appliance company that specialises in all appliances, electronics, furniture and bedding. They give the best deals and the best prices and everything is guaranteed.