Mediterranean Roasted Sweat Potatoes

This is a humble and quick meal bursting with flavors. Better yet it's vegan, vegetarian, and gluten free! This meal can be assembled in only 30 minutes, and is extremely filling. No need to follow the recipe exactly, just whatever you have on hand will be delicious!

Mediterranean Roasted Sweat Potatoes

Adapted from: Minimalist Baker’s Mediterranean Baked Sweet Potatoes

Potatoes

4 medium sweet potatoes

1 15-ounce can chickpeas, rinsed and drained

½ Tbsp. olive oil

½ tsp. cumin, coriander, cinnamon, paprika

Pinch of sea salt or squeeze of lemon juice

Garlic Herb Sauce

¼ cup hummus

Juice of ½ lemon

1tsp-dried dill

2 cloves of garlic minced

1 tbsp. water

Toppings

¼ cup cherry tomatoes, diced

¼ cup cucumber, diced

2 cups of greens (arugula or whatever you have on hand)

¼ cup fresh parsley, minced

2 tbsp. lemon juice

To Make:

Preheat oven to 400 degrees and line a large baking sheet with foil.

Rinse and scrub potatoes and cut in half length-wise. Toss rinsed and drained chickpeas with olive oil and spices and place on a foil-lined baking sheet. Rub the sweet potatoes with a bit of olive oil and place face down on the same baking sheet (or another baking sheet depending on size).

While the sweet potatoes and chickpeas are roasting, prepare your sauce by adding all ingredients to a mixing bowl and whisking to combine, only adding enough water to thin so it’s pourable. Taste and adjust seasonings as needed. Add more garlic for more zing, salt for savoriness, lemon juice for freshness, and dill for a more intense herb flavor. I found mine didn’t need anything else.

Also prepare the toppings by tossing tomato, cumber and parsley with lemon juice and setting aside to marinate. Leave the greens by themselves

Once sweet potatoes are fork tender and the chickpeas are golden brown - roughly 25 minutes - remove from oven.

To Plate:

For serving, put a bed of greens down and flip potatoes flesh-side up and smash down the insides a little bit. Then top with chickpeas, sauce and garnish with toppings. Serve immediately.

Simple Curried Lentils with Sweet Potatoes and Chickpeas

I have been working like crazy lately so I haven’t had very much time to properly plan and shop for my meals.  Instead I dream up delicious things to make while at work, rush home to try to throw it together with what I have before I am off to my next job. It is that hour and half in-between that allows me to create what I want without any rules, and reap the rewards at the end, walking away with a full belly and a happy heart. So for most of my dishes, the ingredients are easily substituted to your taste and to what you have in your pantry. There is no exact science to it, just a lot of tasting along the way. 

Simple Curried lentils with Sweet Potatoes and Chickpeas

Yields 5-6 side-dish servings and 3-4 main dish servings

Inspiration:

Smitten’s Kitchen curried lentils and sweet potatoes

2 tbsp. olive oil

1 medium onion, chopped

1 garlic clove, minced

1-inch piece of fresh ginger root, peeled and grated (or 1tsp. of ground ginger)

1 tsp. garam masala

1 tsp. curry powder

4 cups vegetable broth

2 sweet potatoes, peeled and cubed

1 cup dried lentils

1 15-ounce can of chickpeas, rinsed

½ tsp. black paper

1 sprig of fresh rosemary, chopped

3 cups of greens (arugula, or preferred green)

To Make: In large saucepan, heat oil over medium heat. Add onions, sauté until translucent, about 5-7 minutes. Add garlic, ginger, garam masala, and curry powder. Stir for minute.

Add 4 cups of broth, sweet potatoes, and lentils. Increase heat to high and bring to boil; reduce heat to medium, partially cover, and simmer for 25 minutes. Adding broth if the lentils seem dry. After 25 minutes, start tasting, add in chickpeas, black pepper and rosemary, and add any extra seasonings that you find necessary. Keep cooking until lentils are tender (5-10 minutes).

To plate: put down a bed of greens on each plate, add a heaping scoop of curry and garnish with fresh rosemary. Then enjoy!