Healthy sweet potatoes recipe that you can enjoy with your family. A warm and cozy dish that brings out the flavors you may have enjoyed as a kid. The roasted sweet potatoes, crispy chickpeas, and cranberries make this dish oh so flavorful.
GUIDE
Course Main Course
Cuisine healthy
Servings 3
Prep Time 10 minutesminutes
Cook Time 30 minutesminutes
Total Time 40 minutesminutes
INGREDIENTS
Ingredients
SWEET POTATOES
2sweet potatoes
2tablespooncoconut oilmelted
1teaspoondried thyme
1/2teaspooncinnamon
1/2teaspoonsalt
1/8teaspooncayenne pepperoptional
CHICKPEAS
1cupchickpeasrinsed and drained
2tablespooncoconut oilmelted
1teaspoondried thyme
1/2teaspooncinnamon
1/2teaspooncumin
1/2teaspoonpaprika
1/2teaspoonsalt
FOR SERVING (optional)
3tortillas
Lettuce
Herb sauce
Dried cranberries
HERB SAUCE
1/4cuphummusor tahini
1tablespoonfresh lemon juice
1teaspoonfresh dillor 1/2 teaspoon dried dill
2cloves garlicpressed or minced
1/4cupwater
1/4teaspoonsalt
INSTRUCTIONS
Instructions
Preheat the oven to 400 degrees F / 204 C.
Wash and dry the sweet potatoes. Then, slice the sweet potatoes into round pieces about 1/2 cm.
In a mixing bowl, add the sliced sweet potatoes, coconut oil, thyme, cinnamon, salt, and optional cayenne pepper. Toss so that the sweet potatoes are well coated.
Place the sweet potatoes on a baking sheet in a single layer.
In the same mixing bowl, add the chickpeas, coconut oil, thyme, cinnamon, cumin paprika, and salt. Toss so that the chickpeas are well coated.
Place the chickpeas on a baking tray and cook for 15-20 minutes.
Flip the sweet potatoes after they have been cooking for 15 minutes.
While the sweet potatoes and chickpeas are cooking, you can make the sauce.
To a bowl, add the sauce ingredients. Give it a stir and set aside.
For serving, place a tortilla on a plate. Top with lettuce, sweet potatoes, chickpeas, and cranberries. Drizzle the herb sauce on top. Enjoy!
NOTES
Notes
I like to heat a skillet and lightly brown the tortilla. This gives the sweet potato wrap more texture.