Goodbye unhealthy potatoes filled with calories and fat. Hello, your new favorite plant-based dinner, full of nutrients, healthy carbs, and most of all, irresistible flavors and textures.
If you don’t want to go overboard with the plant base, you can substitute the chickpeas with diced chicken.
This dinner can be served hot or at room temperature. You can make all the components the day before and assemble just before serving.
sweet potato
4 sweet potatoes (halved vertically)
1 tablespoon olive oil
Spice grilled chickpeas
1 (15 oz) can of chickpeas, drained and rinsed
2 tsp olive oil
½ teaspoon cumin
½ teaspoon coriander
¼ teaspoon cinnamon
¼ teaspoon smoked paprika
¼ teaspoon salt
tomato topping
4 plum tomatoes (about 1 lb) diced
1 cup coarsely chopped parsley
1 tablespoon balsamic vinegar
½ tsp sugar
tahini dressing
2 tablespoons tahini
2 tsp lemon juice
1 tablespoon water
1/8 teaspoon salt
1. Preheat the oven to 400 degrees. Coat the baking sheet with cooking spray.
2. Apply oil to the surface of the sweet potato and arrange it on the baking sheet with the cut side down. Put in the oven for 5 minutes.
3. Toss chickpeas with oil, cumin, coriander, cinnamon, smoked paprika and salt. Roast the potatoes for 5 minutes, then place the chickpeas on the baking sheet. Roast for an additional 25 minutes or until potatoes are tender with a fork and chickpeas are slightly crisp on the outside.
4. Meanwhile, make the tomato topping. Mix tomatoes, parsley, vinegar, and sugar together and let stand at room temperature while you roast the potatoes and chickpeas.
5. Make the tahini dressing: Combine tahini, lemon juice, water and salt and stir until smooth. Taste and add lemon or salt if desired.
6. Place the potatoes cut side up on a platter or plate. Press the cut surface with the back of a spoon to make a small indentation. Topped with tomato salad and chickpeas. Drizzle with tahini dressing. 4 servings
.
