Sweet Potato Salad Bowl Recipe

BBQ season is almost upon us and this is the perfect addition to the table. Whether it’s a main dish or a side, there’s a variety of flavours through a range of plant-based sources in this rainbow dish.

Makes 2 portions


  • 1 medium sweet potato
  • 1 tin chickpeas, drained 
  • 80g millet seed
  • 1 handful of parsley leaves, chopped
  • 8 cherry tomatoes, halved
  • A quarter of a cucumber, cut into 1cm cubes
  • Half a carrot grated
  • 50g white cabbage, finely shredded
  • 50g red cabbage, finely shredded
  • 1 tbsp olive oil
  • 1 tsp lemon juice


  1. Wash the sweet potato and cut into 1cm thick rounds 
  2. Toss with a little olive oil and roast on a lined baking tray at 170c for around 20 minutes until just golden and tender
  3. Meanwhile, boil the millet according to packet instructions, then drain and mix with the chickpeas and chopped parsley
  4. Mix together all ingredients and add salt and pepper to taste

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