Ingredients
  • 4 medium sweet potatoes* (~140 g each)
  • 1 15-ounce (425 g) can chickpeas, rinsed and drained
  • 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 (60 g) hummus (or tahini)
  • juice of 1/2 lemon (~1 Tbsp)
  • 3/4 - 1 tsp dried dill (or sub 2-3 tsp fresh)
  • 3 cloves garlic, minced (1 1/2 Tbsp or 9 g)
  • Water or unsweetened almond milk to thin
  • optional: Sea salt to taste (I didn’t need any)
  • TOPPINGS optional:
  • 1/4 cup (45 g) cherry tomatoes, diced
  • 1/4 cup (15 g) chopped parsley, minced
  • 2 Tbsp (30 ml) lemon juice
  • Chili garlic sauce
Steps

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