11/22/2025
As we move into the season of gratitude, this dish offers a beautiful balance of comfort and freshness. The creamy sweetness of baked sweet potato pairs effortlessly with the crisp, roasted chickpeas, creating a nourishing contrast in texture. Fresh spring onion adds a bright lift, while the citrusy sour cream ties everything together with a tangy, refreshing finish.
INGREDIENTS
1/4 c SOUR CREAM
1/2 c GREEN ONION
4 c SWEET POTATO
2 clove GARLIC (RAW)
1 whole LIME
1 c CHICKPEA (GARBANZO)
1/4 tsp CUMIN
1/4 tsp SALT (MINERAL SALT)
1/4 tsp PAPRIKA
2 pinch CAYENNE PEPPER
2 pinch BLACK PEPPER
measures
PREPARATION OF THIS HEALTHY RECIPE
1.
2. Preheat the oven to 400F.
3. Mix chickpeas, half of the oil, cumin, salt and pepper in a bowl until coated. Spread chickpeas on a baking tray.
4. Combine the remaining spices with olive oil in a small bowl. Half the potatoes, place in a casserole, and baste the tops with the spice mix.
5. Bake chickpeas and sweet potatoes for 30 minutes, or until chickpeas are browned and potatoes are soft. Baste the sweet potatoes with spice mix, and shake the chickpeas regularly every 10 minutes.
6. As the sweet potatoes and chickpeas cook, zest and juice the lime. Mince the garlic. Add 1 tsp of zest and 1 tbsp of juice to the sour cream, along with the minced garlic and a pinch of salt. Mix well.
7. To serve: scoop the crunchy chickpeas into each half of the sweet potato. Drizzle with the zesty lime dressing and garnish with spring onion.
Enjoy 😋
