Today’s recipe was these baked sweet potatoes with roasted chickpeas, garlic herb sauce and a fresh tomato-herb salad. The recipe is from Minimalist Baker (recipe here). It might sound like a lot of components, but everything worked so well together and it was a delicious meal. This is a great vegetarian/vegan meal with lots of plant protein.
Starting with the potatoes – they were simply cut in half and baked with a little olive oil until tender. The sweetness gets concentrated after roasting and they were so tasty. Next was the chickpeas which were also baked, with oil and spices (cumin, coriander, cinnamon, smoked paprika). They didn’t get crispy but they were nicely seasoned. While those two things were cooking, that was the opportunity to prepare the toppings.
The sauce was hummus-based, flavoured with lemon, garlic and dill. It was bright and added a really nice amount of creaminess to the dish. Lastly was the little salad made with tomatoes, parsley and lemon juice. The recipe says the tomato mixture is optional but I wouldn’t skip it – it adds so much extra colour and freshness.
This was such a good recipe. Like I said before, everything works so well together so each bite is almost better than the one before. It’s a perfect lunch or light dinner. These are baked potatoes you can feel good about eating!