Sweet potatoes are like the unsung heroes of the dinner table—humble yet bursting with potential. I remember the first time I baked one, its caramelized aroma filled the kitchen, making me impatient. Whether they’re roasted to perfection or stuffed with all sorts of deliciousness, these vibrant roots transform ordinary meals into something special.
Steps
- Preheat your oven to 400°F (204°C) and line a baking sheet with foil. Clean the sweet potatoes thoroughly, cut them in half lengthwise to reduce cooking time, or leave them whole for a longer bake.
- Mix the drained chickpeas with olive oil, cumin, coriander, cinnamon, and paprika. Spread them on a foil-lined baking sheet.
- Lightly coat the sweet potatoes with olive oil and place them cut-side down on the baking sheet. Bake in the oven until the sweet potatoes are tender and the chickpeas are golden, which should take about 25 minutes.
- While the potatoes and chickpeas are cooking, prepare the garlic herb sauce by combining all sauce ingredients in a bowl. Add water or almond milk to achieve a pourable consistency, and adjust the seasoning to taste.
- In a separate bowl, mix the diced cherry tomatoes, chopped parsley, and red onion with lemon juice to make the topping. Let it marinate while the other components are baking.
- Once the sweet potatoes are ready, remove them from the oven and turn them flesh-side up. Slightly mash the insides and top them with the roasted chickpeas, garlic herb sauce, and parsley-tomato salad. Optionally, drizzle with chili garlic sauce and serve immediately.
Ingredients
- 4 medium sweet potatoes (~1/3 lb each)
- 1 can (15-ounce) chickpeas, rinsed and drained
- 1/2 tablespoon olive oil
- 1/2 teaspoon cumin
- 1/2 teaspoon coriander
- 1/2 teaspoon cinnamon
- 1/2 teaspoon smoked 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)
- 3/4 to 1 teaspoon dried dill (or 2-3 teaspoons fresh dill)
- 3 cloves garlic, minced (~1 1/2 tablespoons or 9 grams)
- Water or unsweetened almond milk (to thin)
- Sea salt to taste (optional)
- 1/4 cup cherry tomatoes, diced
- 1/4 cup chopped parsley, minced
- 3 tablespoons finely chopped red onion
- 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 for this recipe?
- Yes, you can substitute sweet potatoes with regular potatoes or yams, though the flavor profile will change. Sweet potatoes offer natural sweetness that pairs well with the savory elements in this dish.
- What can I use instead of chickpeas?
- If you don’t have chickpeas, you could use another type of legume, such as lentils or black beans. However, keep in mind that each will bring a different texture and flavor.
- Is there an alternative to the garlic-herb sauce?
- If you don’t have hummus, tahini can be used as a base for the sauce. Adjust the seasoning to balance the flavors, as tahini has a different taste compared to hummus.
- How can I make this recipe spicier?
- To add heat, you might include chili garlic sauce in the toppings or add some cayenne pepper to the chickpeas before roasting.
- Can this dish be prepared in advance?
- While it’s best enjoyed fresh, you can prepare some components ahead, such as roasting the chickpeas or mixing the garlic-herb sauce. Store them separately in the refrigerator and assemble the dish just before serving.
Tips
- To reduce cooking time, cut the sweet potatoes into quarters instead of halves, especially if they are larger in size.
- If you don’t have hummus for the garlic herb sauce, you can use tahini as a substitute. Just adjust the seasonings to enhance the flavor, as tahini has a milder taste.
- For a more intense garlic flavor in the sauce, consider adding extra minced garlic. Adjust other seasonings like lemon juice or dill to achieve your preferred taste balance.
- For added freshness and flavor, marinate the parsley-tomato topping with lemon juice and let it sit while the sweet potatoes and chickpeas are baking.
Equipment
- Baking sheet: A large baking sheet to accommodate the sweet potatoes and chickpeas.
- Aluminum foil: For lining the baking sheet.
- Mixing bowl: To prepare the garlic-herb sauce.
- Whisk: To combine the ingredients for the sauce.
