4 medium sweet potatoes (organic if you can find them)
1 15-ounce can chickpeas or other beans, drained and rinsed
1/2 Tbsp olive oil
1/2 tsp each cumin, coriander, cinnamon, smoked (or regular) paprika
Optional: Pinch of sea salt or lemon juice
Garlic Herb Sauce:
1/4 cup hummus or tahini
juice of 1/2 lemon
1 tsp dried dill
3 cloves garlic, minced
water or unsweetened almond milk to thin
salt to taste
1/4 cup cherry tomatoes, diced
1/4 cup chopped parsley, minced
2 Tbsp lemon juice
Preheat oven to 400 degrees and line a large baking sheet with parchment paper.
Rinse and scrub potatoes and cut in half length wise.
Toss rinsed and drained chickpeas with olive oil and spices and place on one half of the baking sheet.
Rub the sweet potatoes with a bit of olive oil and place face down on the same baking sheet, and bake for about 25 minutes, until the potatoes are tender.
Prepare your sauce by adding all ingredients to a mixing bowl and whisking to combine, only adding enough water or almond milk to thin so it’s pourable.
Optional: prepare the optional topping by tossing tomato and parsley with lemon juice and setting aside to marinade.
To serve, flip potatoes flesh-side up and smush down the insides a little bit with a fork. Then top with chickpeas, sauce and parsley-tomato garnish.