From CookingLight.com. The recipe writers advise that any nut butter will work in place of the almond butter, including peanut, cashew or sunflower butter. It also suggests cannellini or navy beans in place of canned chickpeas. The recipe makes four plates with a serving size of 1 1/2 cups of salad, about 3 sweet potato medallions and about 1 1/2 tablespoons of the dressing. Add more or less depending on whether you’re eating this as a main course.
4 small (4-oz.) sweet potatoes
1/4 cup creamy natural almond butter
3 1/2 tablespoons warm water
3 tablespoons fresh lemon juice, divided
2 tablespoons olive oil, divided
1 (15-oz.) can unsalted chickpeas, rinsed and drained
5 ounces baby arugula
3/4 teaspoon kosher salt
1 teaspoon black pepper
Prick potatoes all over with a fork; place on a microwave-safe plate, and microwave at high just until tender, about 5 minutes. Cut into 1/2-inch-thick rounds.
Whisk together almond butter, water and 1 tablespoon lemon juice in a bowl. Set aside.
Brush potato slices on one side with 1 tablespoon oil. Heat a large skillet over medium-high. Working in batches, cook potato slices, oil side down, until golden brown, or about 2 minutes. Be careful not to burn the medallions.
Combine chickpeas, arugula, salt, pepper, remaining 2 tablespoons juice and 1 tablespoon oil in a large bowl. Divide chickpea mixture among 4 plates; top with sweet potato slices. Drizzle with almond butter sauce.
Yields 4 servings.