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.
Course Main Course
Prep Time 10minutes
Cook Time 30minutes
Total Time 40minutes
1cupchickpeasrinsed and drained
FOR SERVING (optional)
1tablespoonfresh lemon juice
1teaspoonfresh dillor 1/2 teaspoon dried dill
2cloves garlicpressed or minced
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!
I like to heat a skillet and lightly brown the tortilla. This gives the sweet potato wrap more texture.