Baked Sweet Potato with Chickpeas

A filling vegetarian meal.

Baked Sweet Potato with Chickpeas:

A Delicious & Filling Vegetarian Meal :

This dish combines the natural sweetness of roasted sweet potatoes with crispy, spiced chickpeas, topped off with a creamy yogurt or tahini sauce for a satisfying meal.

Ingredients:

• 2 medium sweet potatoes
• 1 can (15 oz) chickpeas (drained & rinsed)
• 1 tbsp olive oil
• ½ tsp cumin
• ½ tsp smoked paprika
• ½ tsp garlic powder
• Salt & black pepper (to taste)

For the Topping:

• ½ cup Greek yogurt or tahini sauce
• 1 tbsp lemon juice
• 1 small garlic clove (minced)
• 1 tbsp fresh parsley or cilantro (chopped)
• 1 tbsp pomegranate seeds (optional, for garnish)

Instructions:

1. Bake the Sweet Potatoes: Preheat oven to 400°F (200°C). Pierce sweet potatoes with a fork, place on a baking sheet, and bake for 40–45 minutes until tender.
2. Roast the Chickpeas: While the sweet potatoes bake, toss chickpeas with olive oil, cumin, paprika, garlic powder, salt, and pepper. Spread on a baking sheet and roast for 20–25 minutes until crispy.
3. Prepare the Topping: Mix Greek yogurt (or tahini sauce) with lemon juice, garlic, and a pinch of salt.
4. Assemble & Serve: Slice open the baked sweet potatoes, mash slightly with a fork, and top with roasted chickpeas. Drizzle with yogurt sauce, sprinkle with parsley, and add pomegranate seeds if using.

Tips & suggestions:

• For extra flavor, you can add a drizzle of olive oil or hot sauce over the yogurt sauce.
• If you prefer a vegan option, use tahini sauce instead of Greek yogurt.
• Top with your favorite seeds or nuts for a bit of crunch.
• Perfect for a nourishing lunch or dinner!

Enjoy your meal!