Prep time 10 min
Cook time 40 min
Serves 4
Nutritional information per serving
Weight 4 g
Calories 237 cal
Total Fat 3.9 g
Saturated Fat 0.6 g
Carbs 36.5 g
Sugars 16 g
Sodium 233 mg
Fibre 6 g
Protein 10.6 g


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  1. preheat oven to 200°c/180°c fan forced.
  2. place sweet potato onto a non-stick baking tray, drizzle with sweet chilli sauce. bake for 40 minutes or until caramelised and soft, turning once; allow to cool. transfer to a large serving bowl, add green onions, spinach, pepitas and chickpeas. gently toss together.
  3. in a medium bowl, whisk together lemon juice, peach mango yoghurt and coriander. drizzle over the salad and serve immediately.

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