Ingredients

• 1 sweet potato
• seasonings: 1 teaspoon each of ground cumin, coriander, sweet paprika, 1/2 teaspoon each of hot paprika and cinnamon
• 1/2 cup cooked chickpeas
• 2 handfuls of arugula
• 1/2 pomegranate
• 1 chili pepper
• lemon juice, extra virgin olive oil, salt and pepper

Tahini vinaigrette

• 2 teaspoons tahini paste
• 2 tablespoons maple syrup or 1 and 1/2 tablespoons honey
• 1 tablespoon extra virgin olive oil
• 1 tablespoon lime or lemon juice
• salt and pepper

Preparation

1. Preheat the oven to 220°C. Peel the sweet potato, cut into smaller pieces, place in a bowl, season with salt, pepper and the seasonings. Add 1 teaspoon olive oil and mix. Spread on a baking sheet with parchment paper and bake for about 15 minutes until tender.
2. Add the chickpeas to the baking sheet with the sweet potatoes and mix, place in the oven and heat through for 2-3 minutes.
3. On plates arrange rinsed, dried arugula seasoned with salt, pepper and olive oil. On top place the roasted sweet potatoes with chickpeas, drizzle everything with lemon juice.
4. In a bowl mix the vinaigrette ingredients and drizzle over the salad. Sprinkle with pomegranate seeds and chopped chili pepper.