Sweet Potato Salad Bowl Recipe

Makes 2 portions

Ingredients

  • 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

Directions

  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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