Sweet potatoes, oh how they comfort and surprise—like a warm hug at the end of a long day. Whether you’re savoring their natural sweetness or marveling at their versatility, these tubers transform humble dinners into delightful feasts. Trust me, once you’ve tasted a perfectly roasted sweet potato, drizzled with a touch of olive oil and sprinkled with spices, your weeknight dinners will never be the same.
Sweet Potatoes and Chickpeas
Roasting sweet potatoes and chickpeas together is a simple but tasty combo. Just cut the sweet potatoes in half, spread chickpeas on a tray, and pop them in the oven. They both get a nice caramelized flavor. Perfect for adding to salads, bowls, or as a side dish. Don’t forget to season with your favorite spices before roasting.
Steps
- Preheat your oven to 400 degrees F (204 C) and line a baking sheet with foil. Clean and cut the sweet potatoes in half lengthwise to reduce cooking time, or leave them whole for a longer bake.
- Mix the drained chickpeas with olive oil and spices, then spread them on a foil-lined baking sheet. Rub the sweet potatoes with olive oil and place them cut-side down on the same or another sheet.
- Bake in the preheated oven until the sweet potatoes are tender and the chickpeas are crisp, which should take about 25 minutes.
- As the potatoes and chickpeas roast, prepare the garlic herb sauce by mixing all sauce ingredients in a bowl. Add water or almond milk gradually until the sauce is pourable, then adjust seasoning to taste.
- Prepare the parsley-tomato topping by combining tomatoes, parsley, and optional red onion with lemon juice. Let it marinate while the rest of the dish cooks.
- Once the sweet potatoes are tender and chickpeas are golden, remove from the oven. Flip the potatoes over, mash the insides slightly, and top with chickpeas, garlic herb sauce, and the parsley-tomato salad. Optional: add chili garlic sauce for extra flavor. Serve immediately and enjoy.
Ingredients
- 4 medium sweet potatoes (~1/3 lb each)
- 1 can chickpeas (15-ounce, rinsed and drained)
- 1/2 tablespoon olive oil
- 1/2 teaspoon cumin
- 1/2 teaspoon coriander
- 1/2 teaspoon cinnamon
- 1/2 teaspoon smoked paprika (or regular paprika)
- Pinch of sea salt or lemon juice (optional)
- 1/4 cup hummus (or tahini)
- Juice of 1/2 medium lemon (~1 tablespoon juice)
- 3/4 to 1 teaspoon dried dill (or 2-3 teaspoons fresh)
- 3 cloves garlic, minced (~1 1/2 tablespoons or 9 g)
- Water or unsweetened almond milk (to thin)
- Sea salt to taste (optional)
- 1/4 cup cherry tomatoes, diced
- 1/4 cup parsley, chopped
- 3 tablespoons red onion, finely chopped
- 2 tablespoons lemon juice
- Chili garlic sauce
Nutritional Values
Calories: 1232 | Carbohydrates: 218.8 g | Protein: 43.6 g | Fat: 24.4 g | Saturated Fat: 2.8 g | Polyunsaturated Fat: 7.2 g | Monounsaturated Fat: 8.8 g | Trans Fat: 0 g | Cholesterol: 0 mg | Sodium: 1600 mg | Potassium: 2436 mg | Fiber: 47.6 g | Sugar: 41.6 g | Vitamin A: 74388 IU | Vitamin C: 28 mg | Calcium: 460 mg | Iron: 10 mg
FAQ
- Can I use a different type of potato instead of sweet potatoes?
- Yes, you can substitute sweet potatoes with regular potatoes or other varieties. However, keep in mind that the unique sweetness of sweet potatoes is a key aspect of this dish’s flavor profile, so the taste may differ.
- What can I use as a substitute for chickpeas?
- If chickpeas are not available, you can use other legumes such as black beans or lentils. These alternatives will provide a similar texture and protein content.
- Is it possible to make the garlic herb sauce without hummus?
- Absolutely! You can use tahini as a base for the garlic herb sauce. Just adjust the seasonings to accommodate the different flavor of tahini compared to hummus.
- How can I make this recipe gluten-free?
- The recipe is naturally gluten-free, but ensure that all ingredients, especially the chickpeas and spices, are certified gluten-free if you have a sensitivity.
- Can I prepare this dish in advance?
- While this dish is best enjoyed fresh, you can prepare some components in advance. The garlic herb sauce and the parsley-tomato salad can be made a day ahead and stored in the refrigerator. Bake the sweet potatoes and chickpeas just before serving for optimal texture and flavor.
Tips
- To reduce cooking time, cut the sweet potatoes in half or even into quarters if they’re on the larger side. This allows them to bake more quickly and evenly.
- If you don’t have hummus on hand, you can use tahini as a substitute for the garlic herb sauce. Just be sure to adjust the seasonings to make up for the flavor difference.
- When preparing the garlic herb sauce, start by adding a small amount of water or unsweetened almond milk to thin it out, and adjust the seasoning to your taste preferences. Increase the amount of garlic, salt, lemon juice, or dill to get the desired flavor.
- For a fresh and zesty topping, marinate the parsley-tomato salad with lemon juice, and consider adding finely chopped red onion for an extra layer of flavor.
Equipment
- Baking Sheet: A large one, preferably non-stick or with a silicone baking mat or foil for easy cleanup.
- Mixing Bowl: For preparing the garlic-herb sauce and parsley-tomato topping.
- Whisk: Useful for combining the ingredients of the garlic-herb sauce.
- Chef’s Knife: For chopping and preparing ingredients like sweet potatoes, tomatoes, parsley, and onions.
- Cutting Board: A sturdy surface for cutting and preparing vegetables.
- Garlic Press or Mincer: For efficiently mincing garlic cloves.
