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
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.
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