Méditerranéen baked sweet potatoes


MEDITERRANEAN BAKED SWEET POTATOES

4 servings, naturally gluten free and vegan
This is an easy recipe, basically there are four simple : 1. Roast the potato halves, 2. Toss the chickpeas with oil and spices and roast those.
While things cook, prepare the two toppings: 3. a hummus or tahini dressing and, 4. a tomato-parsley 'salsa'.
Serve with yogurt.
Cook the potatoes for long enough so they caramelize, but don't overcook the chickpeas or they could get too tough and chewy.

Ingredients

  • 4 medium sweet potatoes
  • 1 can chickpeas rinsed and drained
  • 1,5 t olive oil
  • 1/3 t each coriander,cinnamon,smoked or regular paprika
  • 1 pinch of salt or lemon juice ( optional)

GARLIC HERB SAUCE

  • 60 gr. hummus or tahini
  • juice of 1/2 a lemon
  • 1 t dill
  • 1-3 garlic cloves minced ( put it in the lemon juice right away to mellow it out
  • water to thin
  • salt

TOPPINGS optional

  • 45 g tomatoes (diced)
  • 15 g chopped parsley (minced)
  • 30 ml lemon juice
  • Chili garlic sauce
  • Greek yogurt

Instructions

  1. Preheat oven to 400 degrees F (204 C) and line a large baking sheet with foil.
  2. Rinse and scrub potatoes and cut in half length wise. Rub the sweet potatoes with a bit of olive oil and place face down on the baking sheet. Put in oven for 25-35 min.
  3. Toss rinsed and drained chickpeas with olive oil and spices and place on another foil-lined baking sheet. Add to oven.
  4. Hummus or tahini sauce: mince garlic and put it in the lemon juice for as long as you have time to wait, then mix with all the other sauce ingredients. Add just enough water/oat milk to make it pourable.
  5. Tomato-parsley salsa: chop tomatoes in small dice, roughly chop the parsley, mix together and squeeze lemon over it, set aside to marinate. (Does not need salt). 
  6. Once sweet potatoes are fork tender and the chickpeas are golden brown - roughly 25 minutes - remove from oven.
  7. For serving, flip potatoes flesh-side up and smash down the insides a little bit. Then top with chickpeas, sauce and parsley-tomato garnish. Serve with yogurt. 
  8. Could also be served with Baba Ganoush, more hummus and fresh coriander instead of parsley.

Labels: ,