Sweet Potato Chaat (gluten-free, vegan, healthy)

Sweet Potato Chaat is a delicious healthy salad that’s perfect for summer, or anytime of the year. It’s packed with all those traditional chaat flavors.

I find it quite comical when I think about how my husband achieved Yelp Elite Status. Let it be known that I’m still not Yelp Elite. Before I came along, he barely thought about food let alone review restaurants on Yelp.

Once I came into the picture, we would dine at restaurants and I would take a million pictures of food with my camera. Yes, anyone whose with a food blogger eats cold food. So while I’d take my pictures, he got bored, and started taking pictures on his phone. He’d review the restaurant and post his pictures on Yelp. Additionally, Mr. Honeywhatscooking read up on how to become Yelp Elite.

Needless to say, with time, consistency, and lots of dedication, Mr. Honeywhatscooking became Yelp Elite, and his wife – a food blogger, is not. He never fails to rub that in my face, and I never fail to remind him I’m the reason he has elite status.

And now this Sweet Potato Chaat. When summer rolls around, I love eating lighter foods using fresh ingredients. This chaat is similar to my Quinoa Bhel Salad. Hope you guys try it! 

sweet potato chaat salad is:

Healthy-ish (skip the sev for a healthy option)
Vegan
Gluten-Free
Perfect for Summer
Light & Delicious

How to make Sweet Potato Chaat step by step?

1. Preheat oven to 425 degrees. In the meantime, peel sweet potatoes and cut into small cubes. You’ll need roughly 4 1/2 cups.

2. Line a baking tray with foil. Place the sweet potatoes tossed in olive oil and chaat masala. Into the oven at 425 degrees for 30 mins. Toss half way.

3. Make the green chutney by combining all the ingredients in a coffee grinder.

4. Once blended.

5. Dry roast peanuts in a pan on low-medium heat until slightly toasted.

6. In a large bowl, add the drained chickpeas, red onion, and red bell pepper.

7. Once the sweet potato is done, this is what you should have.

8. Add the sweet potato to the veggie mixture and toss.

9. Top with green and tamarind chutneys, and lemon juice.

10. Add 1 tsp of chaat masala, peanuts, and bean sprouts. Gently toss.

11. Top with sev, cilantro, and pomegranate seeds. Serve!

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5 from 9 votes

Sweet Potato Chaat (gluten-free, vegan, healthy)

Sweet Potato Chaat is a delicious healthy salad that's perfect for summer, or anytime of the year. It's packed with all those traditional chaat flavors.

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Course Salad

Cuisine Indian

Diethealthy, gluten-free, vegan

Prep Time 20 minutes

Cook Time 30 minutes

Total Time 50 minutes

Servings 4 -6 servings

Author Nisha @ honeywhatscooking

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Ingredients

for the sweet potato

• 4 1/2 cups organic sweet potato
• 2 tsp chaat masala I love MDH brand
• 2 tbsp olive oil

for the green chutney

• 1 clove garlic
• ½ inch piece ginger
• ¼ tsp salt
• ½ tsp cumin seeds
• 1 tbsp water add very little more, if need be
• 1 tbsp lemon juice
• 2 tbsp red onion chopped
• ½ tsp sugar
• 1 green chilly
• 1 fresh bunch cilantro

to assemble the chaat

• 1 15 ounce can organic chickpeas, washed & drained
• 1/2 cup red onion finely chopped
• 1/2 cup red bell pepper finely chopped
• 1 tbsp fresh lemon juice
• 2 tbsp tamarind I used store bought
• 3 tbsp green chutney
• 1/4 cup peanuts dry roasted
• 1 tsp chaat masala
• 2 ounces bean sprouts
• </br>

to garnish

• 1/4 bhujia sev I love Haldirams
• fresh chopped cilantro to taste
• sprinkle pomegrante seeds

Instructions

• Preheat oven to 425 degrees. In the meantime, peel sweet potatoes and cut into small cubes. You'll need roughly 4 1/2 cups.
• Line a baking tray with foil. Place the sweet potatoes tossed in olive oil and chaat masala. Into the oven at 425 degrees for 30 mins. Toss half way.
• Make the green chutney by combining all the ingredients in a coffee grinder.
• Once blended.
• Dry roast peanuts in a pan on low-medium heat until slightly toasted.
• In a large bowl, add the drained chickpeas, red onion, and red bell pepper.
• Once the sweet potato is done, this is what you should have.
• Add the sweet potato to the veggie mixture.
• Top with green and tamarind chutneys, and lemon juice.
• Add 1 tsp of chaat masala, peanuts, and bean sprouts. Gently toss.
• Top with sev, cilantro, and pomegranate seeds. Serve!

Tried this recipe?Mention @honeywhatscooking or tag #honeywhatscooking! I love seeing your creations!