SATAY KUMARA SALAD
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This vegan satay kumara and chickpea salad tastes like a salad you would get at a café! A filling and nutritious meal that is delicious both warm and cold.

Vegan satay kumara and roast chickpea salad.

I have to say, I don’t usually go out of my way to make vegan meals! This was an accidental vegan creation.

Vegetarian – absolutely. But give me all the cheese and eggs please 😊 In this case, neither of those are needed at all!

 

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Vegan satay kumara and roast chickpea salad.

SATAY KUMARA SALAD

Keyword: MAIN MEALS, VEGETARIAN
Difficulty: Easy
Ready In: 40 minutes
Serves: 4

This vegan satay kumara and chickpea salad tastes like a salad you would get at a café! A filling and nutritious meal that is delicious both warm and cold.

QUICK PRINT

Ingredients

KUMARA AND CHICKPEAS

  • 2 large red kumara (500g)
  • 400 g can chickpeas (14oz)
  • 1/2 Tbsp olive oil
  • 1 tsp curry powder
  • 1/2 tsp salt
  • 1/4 tsp cracked pepper

DRESSING

  • 1 1/2 Tbsp sesame seeds
  • 165 ml can lite coconut milk (5.6 fl.oz)
  • 3 Tbsp peanut butter
  • 1 Tbsp soy sauce
  • 1 tsp finely grated ginger
  • 1 tsp lemon juice
  • 1 tsp sugar
  • 1/2 tsp curry powder
  • 1/4 tsp turmeric

SALAD

  • 1 red capsicum
  • 1/2 telegraph cucumber
  • 1 shallot
  • 2 large handfuls fresh coriander (optional)
  • 120 g baby spinach (4.2oz)

Instructions

  1. Preheat oven to 190ºC (375ºF) fan bake and line a large oven tray with baking paper.

  2. COOK KUMARA AND CHICKPEAS

    Peel kumara and dice into 1-2cm / 0.5in cubes. Rinse chickpeas under cold water and drain well. Combine kumara and chickpeas in a bowl. Add oil, curry powder, salt and pepper and mix well. Spread out on prepared tray and roast for 25-30 minutes, until golden and crisp around the edges.

  3. MAKE DRESSING

    Meanwhile, place sesame seeds in a small saucepan on medium-heat. Cook, stirring, until golden and toasted. Remove into a bowl.

  4. Add remaining dressing ingredients to saucepan and return pan to medium heat. Simmer gently for 5 minutes, whisking, until dressing is smooth, creamy and a little thicker. Season to taste with salt and pepper and remove from heat.

  5. PREPARE SALAD

    Dice capsicum and cucumber. Finely dice shallot. Roughly chop coriander.

  6. SERVE

    Combine all salad ingredients, roast kumara and chickpeas in a large bowl. Drizzle dressing over the top and toss to combine. Sprinkle over sesame seeds and serve.

Recipe Notes

WINE MATCH: An off-dry Riesling.
GLUTEN-FREE OPTION: Use gluten-free soy sauce or tamari.
INGREDIENT SWAPS / NOTES: You could use almond or cashew butter instead of peanut butter. If you don’t have lemons, rice wine vinegar or apple cider vinegar can be used instead. Other options for veggies that work well in this salad include celery, shredded red cabbage, carrots (can be roasted with the kumara and chickpeas) and sugar snap peas.
MAKE IT MEATY: Diced, cooked chicken breast, tenderloins or thighs make a delicious meaty addition to this salad.
STORING AND REHEATING: Store individual portions in containers in the fridge and eat cold. Alternatively, keep the kumara and chickpeas, dressing and salad separate. Warm kumara and chickpeas in the microwave, then combine with salad ingredients and dressing to serve.

 

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2 Comments

  1. Shona says:

    This was absolutely delicious and so easy to throw together.
    Recipes are really appreciated.
    Thanks Josie

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