Roasted Sweet Potato with Chickpeas
A warm, filling dish packed with complex carbohydrates and plant-based protein.
- 40 min
- 2 servings
- Main course
- vegan
- vegetarian
- high in fibre
- folatreich
- microbiome-friendly
- plant-based
- vitamin-a-reich
- vitamin-k-reich
Ingredients
- 200 g Sweet Potatoes (medium-sized)
- 200 g Chickpeas (canned)
- 80 g Red Onion (small)
- 10 g Extra Virgin Olive Oil
- 1 piece Cumin
- 5 g Paprika Powder
- 30 g Parsley
Instructions
- Preheat the oven to 200°C.
- Peel the sweet potatoes and cut them into 2cm cubes.
- Peel the onion and slice it into rings.
- Drain and rinse the chickpeas.
- In a bowl, combine sweet potato cubes, onions, and chickpeas with olive oil, cumin, paprika, salt, and pepper.
- Spread everything out on a baking sheet lined with parchment paper.
- Roast for 25-30 minutes until the sweet potatoes are tender and lightly browned.
- Sprinkle with freshly chopped parsley and serve.
What is actually in it? Up-Food calculates over 30 nutrients for this recipe from the real ingredient amounts – based on verified USDA data, not estimates.
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