As you probably know, we are always trying to find new and creative ways to prepare sweet potatoes around here. This meal was no different. Here, the potato, combined with the roasted chickpeas created an earthy heartiness that made us truly forget about meat. Topped with the cool, crispness of the tomato salad, it's a winner. We hope you likey!
Loaded Sweet Potato
1 15 oz container of chickpeas, drained and rinsed
1 jumbo sweet potato, scrubbed, massaged with olive oil and cut into wedge quarters
½ tsp turmeric
½ tsp paprika
¼ tsp salt + a little more
¼ tsp cinnamon
Pinch of nutmeg
½ tsp cumin
2 roma tomatoes, cubed
1 clove garlic, minced
1 handful flat parsley, chopped
Juice of 1 small lemon
Pepper to taste
Preheat oven to 400. Sprinkle the sweet potato wedges with salt and pepper and drizzle with a bit of olive oil. Place on a parchment lined sheet tray and pop in the oven. Cook until the potatoes are fork tender, yet still firm enough to hold their shape. Combine all of the spices in a bowl and toss the chickpeas in with a tbls olive oil to coat. Arrange on a sheet tray lined with parchment. Pop in the oven and roast until the peas are a bit “crispy”. (You have the option of letting the potatoes roast for about 10 mins and then adding the chickpeas to the same tray).
While the potatoes and the peas are roasting, combine the tomatoes, garlic, parsley and about 2/3 of the lemon juice with a pinch of salt and pepper and set aside.
Once potatoes and beans are done, assemble as follows: Place one wedge on a plate, pressing the center down with the back of a spoon to form a dip. Spoon a portion of the beans through the center in the dip. Then, spoon a portion of the lemony tomato salad on top. You may drizzle with a bit more lemon juice at this point if you would like. Enjoy!