Orange-coloured fruits and vegetables -- like sweet potatoes, carrots, cantaloupe, mangos, and apricots -- are high in beta-carotene, a form of vitamin A that helps with night vision, your eyes' ability to adjust to darkness. One sweet potato also has more than half the vitamin C you need in a day and a little vitamin E.
Ingredients
4 medium (~140 g each) sweet potatoes
1 425-g can chickpeas (rinsed and drained)
1 1/2 tsp olive oil
1/2 tsp each cumin, coriander, cinnamon, smoked (or regular) paprika
1 pinch sea salt or lemon juice (optional)
GARLIC HERB SAUCE
60 g hummus (or tahini)
1/2 medium lemon, juiced (1/2 lemon yields ~1 Tbsp juice)
3/4-1 tsp dried dill (or sub 2-3 tsp fresh per 3/4-1 tsp dried)
3 cloves garlic, minced (3 cloves yield ~1 1/2 Tbsp or 9 g)
Water or unsweetened almond milk (to thin)
Sea salt to taste (optional // I didn’t need any)
TOPPINGS optional
45 g cherry tomatoes (diced)
15 g chopped parsley (minced)
30 ml lemon juice
Method
Pre-heat your oven to 400 degrees F (204 C) and line a large baking tray with foil.
Rinse and scrub potatoes and cut in half length wise. This will speed cooking time. Otherwise leave whole and bake longer (approximately double the time (45 min – 1 hour).
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 tray (or another baking tray 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 or almond milk to thin so it’s pourable. Taste and adjust seasonings as needed. Add more garlic for more zing, salt for savouriness, lemon juice for freshness, and dill for a more intense herb flavour.
NOTE: If you don’t have hummus, tahini will make a great base substitution for the sauce – just adjust the seasonings to accommodate the lack of flavour tahini provides.
Also prepare the parsley-tomato topping by tossing tomato and parsley with lemon juice and setting aside to marinate.
Once sweet potatoes are fork tender and the chickpeas are golden brown – roughly 25 minutes – remove from oven.
For serving, flip potatoes flesh-side up and smash down the insides a little bit. Then top with chickpeas, garlic herb sauce, parsley-tomato salad, and chili garlic sauce (optional). Serve immediately.
Recipe from Minimalist Baker