Healthy, easy and delicious vegan Sweet Potato Noodle Salad with Chickpeas and Rocket. A nutritious lunch or a tasty gluten-free side dish.
This recipe was developed and written by Rhian of Rhian’s Recipes, a guest contributor to this blog. Below you’ll find Rhian’s bio and the full recipe for her vibrant Sweet Potato Noodle Salad.
Hi — I’m Rhian. I’m half-Japanese, half-British, a Cambridge graduate with interests in cinema, literature, travel, art, languages, beauty and, naturally, food. On my blog, Rhian’s Recipes, I share Japanese-inspired dishes that are healthy and mostly vegan, dairy-free and gluten-free.
Although I design recipes with different dietary needs in mind, my goal is always to create dishes that anyone can enjoy. Most of my desserts avoid refined sugar. Feel free to stop by and try more recipes.
Healthy Sweet Potato Noodle Salad with Chickpeas and Rocket
This Sweet Potato Noodle Salad is delicious, satisfying and wholesome. It’s ideal any time you want a nutritious meal—especially after indulgent holidays when a lighter, nourishing option is welcome.
The salad balances flavors and textures: crisp, spiced sweet potato noodles contrast with meaty chickpeas, tart-sweet pomegranate seeds, creamy avocado, peppery rocket and crunchy sunflower seeds. The result is a filling lunch or an elegant side dish that suits vegan and gluten-free diets.
Nutrition-wise, this salad is well rounded. It provides plant-based protein and fiber from chickpeas, healthy fats from avocado and tahini, leafy greens, slow-release carbohydrates from sweet potato and aromatic spices for added benefit and flavor.
How to Make Healthy Sweet Potato Noodles
The salad begins with sweet potato noodles—sometimes called “swoodles.” Use a spiralizer if you have one, or slice the sweet potato into thin strips with a knife. Sweet potatoes are flavorful and nutrient-dense, with plenty of fiber and natural sweetness.
Coating the sweet potato noodles in a blend of spices—paprika, cumin, cinnamon and coriander—gives them a warm, aromatic flavor that complements the other salad elements. Rather than pan-frying, baking the noodles yields tender edges and a pleasant crispness while saving time. Toss them in the oven and prepare the remaining components while they cook.
How to Make the Salad with Chickpea Paste and Rocket
Instead of using whole chickpeas only, this recipe transforms most of them into a simple chickpea paste similar to hummus. Mash rinsed chickpeas with tahini, apple cider vinegar, olive oil, salt and pepper, leaving a few chunks for texture. The paste adds creaminess and savory depth and is also delicious on sandwiches if you have leftovers.
Choose peppery rocket for the greens; its sharp flavor pairs nicely with sweet potatoes and pomegranate seeds. Scoop small spoonfuls of avocado across the salad for creaminess, sprinkle sunflower seeds for crunch and finish with a squeeze of lemon for brightness. Because the noodles and chickpea paste are well seasoned, a light lemon squeeze is all the dressing you need.
Healthy Sweet Potato Noodle Salad
$5
Ingredients
For the sweet potato noodles:
- 1 medium sweet potato
- 2 tablespoons olive oil
- ½ teaspoon coriander
- ¼ teaspoon cinnamon
- ¼ teaspoon paprika
- ¼ teaspoon cumin
- Salt and pepper to taste
For the chickpea paste:
- 1 400 g (14 oz) tin chickpeas drained and rinsed
- 1 tablespoon tahini
- 1 tablespoon apple cider vinegar
- 2 tablespoon olive oil
- Salt and pepper to taste
For the salad:
- 6 handfuls rocket
- 1 handful pomegranate seeds
- 1 avocado
- 2 tablespoons sunflower seeds
- 2 tablespoons lemon juice
Instructions
MAKE THE SWEET POTATO NOODLES:
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Preheat the oven to 180°C (350°F). Peel the sweet potato and cut into noodles using a spiralizer or slice into thin strips. Toss with olive oil, cinnamon, paprika, cumin, dried coriander, salt and pepper. Spread on a baking tray and bake for 10–15 minutes until tender with slightly crisp edges, turning once for even cooking.
MAKE THE CHICKPEA PASTE:
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Combine the drained chickpeas, tahini, apple cider vinegar, olive oil, salt and pepper in a bowl and mash with a fork. Leave a few chickpea pieces for texture.
ASSEMBLE THE SALAD:
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Place the baked sweet potato noodles in a bowl with rocket and pomegranate seeds. Add spoonfuls of chickpea paste, scoop small amounts of avocado on top, sprinkle sunflower seeds and finish with a squeeze of lemon juice. Serve immediately.
Notes
Nutrition
