Roasted Sweet Potato Salad – Daniel Fast Recipe

Introduction:

Wholesome, hearty, and full of vibrant flavor, this Roasted Sweet Potato Salad is a Daniel Fast favorite that’s as satisfying as it is nourishing. Packed with naturally sweet roasted potatoes, crisp veggies, protein-rich chickpeas, and a zesty olive oil dressing, this salad brings depth and balance to your plate, without any added sugar, processed ingredients, or animal products. Whether enjoyed as a light lunch, hearty dinner, or meal prep staple, it’s a colorful, clean-eating delight that aligns perfectly with the principles of the Daniel Fast.

Ingredients:

For the Salad:

• 2 medium sweet potatoes, peeled and cut into 1-inch cubes
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika or cumin (for warmth and flavor)
• 1 (15 oz) can chickpeas, drained and rinsed
• 1 small cucumber, diced
• 1 red bell pepper, diced
• ¼ red onion, thinly sliced
• 2 cups baby spinach or mixed greens
• Fresh parsley or cilantro, chopped (for garnish)

For the Dressing:

• 3 tablespoons olive oil
• 1 tablespoon fresh lemon juice
• 1 tablespoon apple cider vinegar
• 1 teaspoon Dijon mustard (check label for Daniel Fast compliance or omit if unsure)
• 1 garlic clove, minced
• Salt and black pepper to taste

Instructions:

Step 1: Roast the Sweet Potatoes

1. Preheat your oven to 400°F (200°C). Toss the sweet potato cubes with olive oil and smoked paprika. Spread on a baking sheet and roast for 25–30 minutes, flipping halfway through, until tender and golden brown.

Step 2: Mix the Dressing

1. In a small bowl or jar, whisk together olive oil, lemon juice, vinegar, mustard (if using), garlic, salt, and pepper. Set aside to allow the flavors to meld.

Step 3: Assemble the Salad

1. In a large bowl, combine the roasted sweet potatoes, chickpeas, cucumber, bell pepper, red onion, and greens. Drizzle with the dressing and gently toss until evenly coated.

Step 4: Garnish and Serve

1. Top with fresh herbs for a burst of color and flavor. Serve warm or chilled. It’s perfect on its own or as a flavorful side to your favorite Daniel Fast meals.

Optional Add-Ins:

• Avocado Slices: For creamy texture and healthy fats
• Quinoa or Brown Rice: To make it even more filling
• Toasted Pumpkin Seeds or Sunflower Seeds: For crunch and added nutrients
• Roasted Beets: For a touch of earthy sweetness

Why You’ll Love This Recipe:

• Daniel Fast-Friendly – Whole, plant-based ingredients with no additives
• Anti-Inflammatory – Sweet potatoes and olive oil provide a healing base
• Nutrient-Packed – Rich in fiber, plant protein, and essential vitamins
• Easy & Meal-Prep Ready – Holds up well in the fridge for up to 3 days
• Flavorful Without Compromise – Bold spices and zesty dressing make it satisfying

Eat With Intention:

This Roasted Sweet Potato Salad isn’t just a dish, it’s an act of mindful nourishment. Whether you’re deep in a Daniel Fast or simply looking for a clean, flavorful plant-based meal, it delivers with every bite. Balanced, colorful, and deeply grounding, it’s a reminder that wellness starts on your plate.