This 30 minute lunch or dinner dish! Baked sweet potatoes topped with roasted chickpeas, a simple garlic-dill sauce with parsley-tomato salad. Delicious, fresh, healthy, and naturally vegan and gluten free.
PREP TIME: 5 minutes
COOK TIME: 25 minutes
TOTAL TIME: 30 minutes
Servings: 2
Category: Entree or Side
Cuisine: Gluten-Free, Vegan

INGREDIENTS

  • Two medium sweet potatoes
  • 1 (15oz) can of garbanzo beans
  • 1 teaspoon of each cumin and smoked paprika
  • Kosher salt to taste
  • 2 tablespoons of lemon juice

Tahini Sauce

  • 1/4 cup tahini
  • 2 tablespoons of lemon juice
  • 2 teaspoons of dried dill
  • 1-2 tablespoons of minced garlic (depending on your taste for garlic—I like 2 Tablespoons)
  • Water to thin
  • Kosher salt to season

Toppings

  • One small tomatoes, sliced
  • Few springs of parsley
  • 2 TBS of lemon juice

DIRECTIONS

  1. Preheat oven to 400 degrees F (204 C) and baking sheet with foil.
  2. Rinse and scrub potatoes and cut in half length wise.
  3. Toss rinsed and drained chickpeas with spices.garbanzo bean mixture.jpg
  4. Place the sweet potatoes to a foil-lined baking sheet and add garbanzo beans and roast for about 25 minutes.sweet-potato-garbanzo-nutrition-connections.jpg
  5. 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 to thin so it’s pourable. Taste and adjust seasonings as needed. Add more garlic for more zing, salt for savoriness, lemon juice for freshness, and dill for a more intense herb flavor.garbanzo-bean-mixture-nutrition-connections.jpg
  6. Prepare the parsley-tomato topping by tossing tomato and parsley with lemon juice and Kosher salt to taste and set aside.
  7. Once sweet potatoes are fork tender and the chickpeas are golden brown – remove from oven.
  8. For serving, flesh-side up and smash down the insides a little bit. Then top with chickpeas, sauce and parsley-tomato garnish. Serve immediately.
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Carol Aguirre MS, RD/LDN