Roasted Sweet Potatoes with Crispy Chickpeas

Sweet potatoes are rich in fiber, antioxidants, and numerous minerals that ensure the smooth functioning of the body. They are excellent when boiled, but even better when roasted, enriched with tasty yet very healthy additions. This dish is a great side for fish dishes, but it can also be enjoyed as a standalone meal with a large bowl of seasonal salad.

Details

  • Preparation Time: 10 minutes
  • Cooking Time: 30 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

Crispy chickpeas

  • 1 can Chickpea, cooked

  • 1.5 spoons Oil, olive

  • 1 spoon Syrup, maple

  • 1 pinch Salt, table

Dressing

  • 70 g Sesame butter, tahini

  • 60 ml Water

  • 60 ml Juice, lemon

  • 1 pod Garlic, fresh

  • pieces Salt, table

  • 2 piece Sweet potato

  • pieces Oil, olive

  • pieces Salt, table

  • pieces Coriander, leaves, fresh

Steps

  1. Preheat the oven to 200 degrees Celsius, line a low baking dish with parchment paper. First, thoroughly wash the sweet potatoes and scrub them if necessary, then dry them with paper towels and cut them in half lengthwise. Arrange the halves in the baking dish with the cut side facing up. Brush them with olive oil, lightly salt, and place in the preheated oven for 30 minutes.

  2. Rinse the chickpeas under running water, drain, and dry with paper towels. Place them in a smaller baking dish (or ovenproof bowl) and season with olive oil, maple syrup, and salt. Mix well so that the chickpeas are evenly coated, then spread them in a single layer in the baking dish and bake in the preheated oven for about 20 minutes or until they turn golden brown and become crispy.

  3. While the sweet potatoes and chickpeas are roasting, prepare the tahini dressing. In a small bowl, mix yogurt, water, lemon juice, and tahini until smooth. Add finely chopped garlic and season the dressing with salt and freshly ground pepper to taste.

  4. Serve the roasted sweet potato halves on plates. Top them with the roasted chickpeas. Drizzle everything with the tahini dressing, garnish with coriander or parsley leaves, and serve the prepared dish.

Nutrition Information (Per 100g)

  • Calories: 280.63 kcal
  • Fat: 15.64 g
    • Saturated Fat: 1.4 g
  • Carbohydrates: 25.97 g
    • Sugars: 5.86 g
  • Protein: 8.38 g
  • Fiber: 5.03 g