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:
- 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.
- 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.
- Prepare the Topping: Mix Greek yogurt (or tahini sauce) with lemon juice, garlic, and a pinch of salt.
- 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!
