Warm Spiced Sweet Potato Salad with Pistachios

Step 1

Preheat the oven to 400°F and line and baking sheet with parchment paper.

Step 2

Wash and chop all vegetables, then add them to a large mixing bowl with the chickpeas, optional avocado oil, powdered ginger, cinnamon, cumin, and Himalayan sea salt.

Step 3

Mix well with your hands or a large spoon, then pour mixture into an even layer on the baking sheet. To ensure even baking, you may need to use 2 baking sheets. You want the vegetables to have room to evenly bake, not overlapping, if possible.

Step 4

Bake for 25-30 minutes, until fork tender but not mushy, checking at the 25 minutes mark.

Step 5

Remove from the oven, allow to cool slightly, then add to a large mixing bowl with the cilantro, chopped pistachios, and a big squeeze of lemon. Toss well to combine.

Step 6

Serve warm or chilled with optional hemp hearts, if desired.

Step 7

Leftovers keep in the refrigerator for 3-5 days.