A thousand welcomes Peanut Butterer

Sweet Potato Satay Salad With Teriyaki Chickpeas

Recipe By

Serves: 2


  • 350g peeled sweet potatoes
  • 2 heaped tbsp Pic’s Smooth Peanut Butter
  • 4 tbsp coconut/almond milk
  • Pinch grated ginger
  • Tsp soy sauce
  • Tbsp fresh lime juice
  • Tsp agave syrup
  • Pinch chilli flakes
  • Coriander, pomegranate seeds and sesame seeds to garnish


  • 1 can chickpeas (drained and rinsed)
  • Tsp sesame oil
  • Tsp soy sauce
  • Tsp agave syrup


  1. Preheat your oven to 180c and pat the chickpeas dry with some paper towels to remove most of the moisture.
  2. Toss these in the sesame oil and pop them into a baking dish.
  3. Bake these in the oven for around 20 minutes.
  4. Meanwhile, to make the satay sauce, mix together the peanut butter, coconut milk, lime juice, soy sauce, agave and ginger until smooth and creamy.
  5. Season to taste with chilli flakes.
  6. Spiralise your sweet potatoes and set aside.
  7. Once the chickpeas have been cooking for 20 minutes, pour over the agave and soy sauce, toss everything together and cook for a further 10 minutes.
  8. To serve, gently warm the satay sauce and toss this through your sweet potato noodles.
  9. Serve and top with your teriyaki chickpeas and a sprinkling of coriander, pomegranate seeds and sesame seeds.
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