Roasted Beets & Sweet Potato Chicken Salad


There have been a few teasing mornings here in Texas lately when the temperature dipped below 70. Downright chilly, almost (hah!). It’s not enough to send me into full pumpkin spice mode yet. For now I’ll stick with the humble sweet potato. We go through sweet potatoes like crazy in our house. There is always a container in the fridge containing either roasted whole sweet potatoes, or a cubed medley of them mixed with red onions and beets. Sometimes I get crazy and use them in waffle batter, or my morning frittata. 


I made an extra large batch of sweet potatoes this past week and hit on a few recipes that are so perfect for getting into the fall mood. The salad is very reminiscent of a Thanksgiving feast…the curry scented sweet potatoes remind me of pumpkin pie and the beets are almost the color of cranberry sauce. I made this for my mom last week and she went crazy for it…so mom, here is the recipe for you! This tahini sauce is amazing drizzled on whatever leftovers you have. Double the recipe if you want to use it all week long!


Roasted Beets & Sweet Potato Chicken Salad

with Cilantro-Tahini Dressing

2 salads

25-45 minutes


2 medium sweet potatoes, peeled and diced
2 large beets, peeled and diced
2 cups brussel sprouts
2 tbsp ground cumin
2.5 tbsp olive oil
Salt and Pepper
1 cup shredded chicken breast
2 cups spinach, washed and torn
1.5 cups romaine washed and torn
1 half avocado to serve
1 tbsp hemp hearts to serve
1 tbsp toasted pumpkin seeds to serve


1/3 cup tahini
Juice of one and a half lemons
3/4 cup packed cilantro
1 tsp mild curry powder
1 tbsp maple syrup
Hot water to thin



Preheat oven to 425 F. Spread sweet potatoes, beets, and brussels sprouts on separate baking trays and drizzle with olive oil, salt & pepper, and cumin. You may have to roast the vegetables in batches.

Roast the beets and sweet potatoes for about 25 minutes, or until turning crisp on the edges. Roast the brussels sprouts for 20 minutes.

While the vegetables are roasting make the dressing. Combine in a blender the tahini, lemon juice, curry powder, maple syrup and cilantro. Drizzle in hot water about 1/4 cup at a time until a thin sauce consistency is achieved. 

Combine the greens, veggies, chicken in a serving dish and drizzle with the dressing. Top with pumpkin seeds and hemp hearts and enjoy!


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  • Reply
    Lucy-Jane Walsh
    September 18, 2016 at 10:33 pm

    In New Zealand we call sweet potato kumera (the maori word for it. It’s pronounced coo- mer-a). I have always thought it’s such a beautiful word. Really weird to hear it as “sweet potato” on the web.

  • Reply
    September 19, 2016 at 3:07 pm

    Ooh, this sounds incredible. Great flavors, I’ll be making this for dinner soon!

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