Roast whole sweet potatoes and add your favourite toppings. I made some spiced chickpeas, red cabbage, red onion, carrot, red capsicum, fresh mint and coriander – you could add some vegan sour cream if you like.
“Sweet potatoes are an excellent source of Vitamin A (beta carotene), Vitamin C, Vitamin B1 & 2, Fibre and Potassium. They help keep your eyes and skin healthy and protect against infection.”
Roasted Sweet Potato with Spiced Chickpeas
Serves 2
Ingredients
1 large whole sweet potato
1/4 teaspoon each of ground cumin, ground coriander, paprika, cayenne pepper, maple syrup, balsamic vinegar – salt and pepper
1 tin organic chickpeas
1 tablespoon olive oil
1/2 red capsicum – diced
1 carrot – grated
1/4 red onion – diced
1 cup red cabbage – sliced thinly
fresh coriander and mint to garnish
What do I do now?
Cut your sweet potato in half and bake wrapped in foil with a dash of oil, salt and pepper in a hot oven – around 200 degrees celsius for 45 minutes to an hour.
You can par boil in advance if you have less time and then into the oven for 25 minutes.
While the sweet potato is baking prepare your chickpeas.
In a pan place your drained chickpeas and all of your herbs and spices (ground cumin, ground coriander, paprika, cayenne pepper, maple syrup, balsamic vinegar, salt and pepper) and cook on medium heat until the chickpeas turn golden.
Cool and top your baked sweet potato with the chickpeas and the rest of your ingredients.
Enjoy!
Anything else I should know?
You can prepare the sweet potato in advance. Add whatever toppings you like to eat. I also added some vegan sour cream and some homemade cranberry sauce.
Comments