Sweet Potato Dinner
After filming, editing, and messing around in the kitchen all day, I have been tending to make things for dinner that are really easy and still tasty. Today’s dinner is going to be based on sweet potatoes and chickpeas. It’ll only take about twenty five minutes to make so let’s get started! If you like this recipe check out this one too! and this one!
Potato Prep
First things first I am preheating the oven for 400ºf. Then I wash my two sweet potatoes. And then cut them in half and toss them onto a parchment paper lined baking sheet. As far as the beans, I’m using chickpeas today but you can use really any bean. I’m going to drain my can of chickpeas, saving the liquid. Take about half of the peas, toss them onto the baking sheet with the potatoes. Now I coat them with a bit of olive oil, salt and toss them into the oven for about twenty minutes.
Toppings
At this point I grab a small bowl and a handful of cherry tomatoes. I slice them into quarters and add them to the bowl along with a quarter of a diced red onion, a squeeze of lemon, two cloves of minced garlic, a little olive oil, salt, pepper, and some fresh chopped parsley and dill. Mix that all around in the bowl.
Hummus Dressing
Now I am going to make a sort of a hummus garlic dressing. I just add the remaining chickpeas to a food processor as well as about a quarter cup of the chickpea liquid. Blend this, you want it to be pretty smooth. I add in a squeeze of lemon juice, a little boiling water, two more cloves of garlic, a teaspoon of dill, a little olive oil and a big pinch of salt. And blend to mix it together. Now I am adding the potatoes to a bowl, drizzling on the hummus sauce, the crispy chickpeas, a little paprika, top it with our tomato onion topping and finish it off with parsley.
Taste Test
These flavors go so well together! This is delicious. You’ve got protein, carbs for fuel, and herbs. This dish is really refreshing and the crunchy chickpeas are great. If you need a basic dinner that is healthy, quick, and easy, try this! Watch the full video here!
My Go To Evening Meal, Is Easier Than You Might Think!
Ingredients
- 2 sweet potatoes
- 1 can chickpeas
- olive oil
- salt
- handfull cherry tomatoes
- 1/4 red onion
- sqeeze lemon juice
- 4 cloves of garlic
- pinch pepper
- parsley
- dill
- pinch paprika
Instructions
- Preheat the oven to 400ºf.
- Wash sweet potatoes then cut them in half and place them on parchment paper lined baking sheet.
- Drain can of chickpeas, save the liquid. Toss half of the peas onto the baking sheet.
- Coat with olive oil and salt then put in the oven for 20 minutes.
- Cut cherry tomatoes into quarters and add them to bowl with diced red onion, lemon juice, minced garlic, olive oil, salt, pepper, and fresh parsley and dill. Give that a mix.
- Add remaining chickpeas to a food processor along with their liquid, lemon juice, boiling water, more garlic, dill, olive oil and salt. Blend.
- Add the potatoes to a bowl, add hummus dressing, chickpeas, paprika, tomato onion topping and parsley. Enjoy!