Roasted Sweet Potatoes

Roasted Sweet Potatoes

with Crispy Spiced Chickpeas

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Rated 3.5 / 4out of 42 ratings
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Humble chickpeas are upgraded to a whole new level with a quick roast in the oven. Creamy, lemony hummus and roasted sweet potatoes provide the ideal vehicle for these crispy gems. They might be your new go-to snack.

Tags:Gluten freeVegan
Allergens:Soy

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Preparation Time35 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit

Sweet Potato

¼ cup

Hummus

(ContainsSoy)

1 can

Chickpeas

1 bunch

Parsley

1 unit

Lemon

1 teaspoon

Cumin

1 teaspoon

Coriander

1 teaspoon

Smoked Paprika

1 bunch

Grape Tomatoes

2 ounce

Arugula

Not included in your delivery

2 tablespoon

Olive Oil

unit

Salt

unit

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2794.9120000000003 kJ
Calories668 kcal
Fat14 g
Carbohydrate124 g
Dietary Fiber26 g
Protein20 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Knife
Bowl
Instructionsarrow up iconarrow up icon
download icondownload icon
Place the sweet potatoes on a baking sheet
Place the sweet potatoes on a baking sheet
1

Preheat oven to 400 degrees. Halve sweet potatoes lengthwise, then drizzle with 1/2 tablespoon olive oil and season with salt and pepper. Place cut side-down on a baking sheet and bake for 30 minutes, until very tender.

Drain, rinse and dry the chickpeas
Drain, rinse and dry the chickpeas
2

Meanwhile, drain, rinse, and thoroughly dry chickpeas. Halve the lemon and grape tomatoes. Chop the parsley.

Add chickpeas on the baking sheet
Add chickpeas on the baking sheet
3

Toss chickpeas with 1/2 tablespoon olive oil, cumin, paprika, coriander, salt, and pepper. Add to the baking sheet with the sweet potatoes and roast 20 minutes, until crispy.

4

Meanwhile, mix together hummus and juice of 1/2 the lemon. Season with salt and pepper and thin to a sauce-like consistency with water.

5

In a bowl, combine arugula with remaining lemon juice, olive oil, salt, and pepper.

Lightly mash the sweet potato
Lightly mash the sweet potato
6

Mash the sweet potatoes lightly. Serve over arugula and top with roasted chickpeas, hummus dressing, tomatoes, and parsley. TIP: Think of a potato (sweet potato!) as a blank canvas! Their neutral flavor is the perfect base for any variety of toppings your family can dream up.