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 recipe 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!
Sweet Potato Chaat (gluten-free, vegan, healthy)
healthy, gluten-free, veganIngredients
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!
Thank you so much for sharing the recipe darling. Can’t wait to try this recipe ❤️
Thanks so much Jasleen. Can’t wait for you to try it! xoxo
Looks so yummy. I made this today and my family loved it. So healthy!!! Thanks for a wonderful recipe.
Thanks Neelam. Yay… so glad it turned out well. 🙂
Hi I would love to try this recipe..is there an alternative for baking sweet potatoes because I don’t own an oven?
Thanks.
Hi Manasi.. so I would saute the sweet potatoes on a castiron skillet (preferably), or you can use a nonstick. Basically you want to soften and roast the potatoes so it gets a little crispy. And just sprinkle some chat masala at the end. Hope that helps. Let me know.
I love chaat and this looks like a delicious twist
Thanks Salma. Appreciate it. Hope you try it. 🙂
This was awesome loved it
Thanks Sandy. xoxo
made this for our 4th of july party, everyone loved it!! just added a little fried tortilla chips (used in mexican bhel) for an extra crunch.
This chaat was amazing it was quick to prepare and my family loved it!
THanks Jas. It’s a favorite of mine and so healthy.
So delicious. We replaced bean sprouts with spinach. A nice twist to the usual chaat! Love all the flavours!
My picky parents loved this dish!!! I knew it would be a great meal we can all enjoy and I felt no guilt taking 2nds!!!
Love this twist on traditional chaat. It’s healthy and so so yummy.
People this recipe must be on repeat in your home. It’s delicious and healthy ?? I love savory food and this has all the things a wonderful dish should have flavors, texture and beauty! My kids even had seconds and thirds. Then we got to awkward no you have the last bit lol when everyone wanted more ??. Thank you @honeywhatscooking for dreaming up such delicious recipes that impress my Mother-In-Law and are delicious and nutritious ?
This was a fantastic twist on the usual aloo chaat and a huge hit with my husband! Wouldn’t change a thing with this one. Thanks for the recipe 🙂
Love this! so delicious! Have made this a couple times! Added some raw mango in this too. One of our faves to make.