Roasted Sweet Potato with Chickpeas
A warm, filling dish packed with complex carbohydrates and plant-based protein.
Why this dish is good for you
Sweet potatoes provide beta-carotene and fiber, while chickpeas contribute high-quality plant protein and folate. The combination stabilizes blood sugar and supports gut health.
Ingredients
- Sweet Potatoes(medium-sized)200 g
- Chickpeas (canned)200
- Red Onion(small)80 g
- Extra Virgin Olive Oil10 g
- Cumin1
- Paprika Powder5 g
- Parsley30
Method
- 1
Preheat the oven to 200°C.
- 2
Peel the sweet potatoes and cut them into 2cm cubes.
- 3
Peel the onion and slice it into rings.
- 4
Drain and rinse the chickpeas.
- 5
In a bowl, combine sweet potato cubes, onions, and chickpeas with olive oil, cumin, paprika, salt, and pepper.
- 6
Spread everything out on a baking sheet lined with parchment paper.
- 7
Roast for 25-30 minutes until the sweet potatoes are tender and lightly browned.
- 8
Sprinkle with freshly chopped parsley and serve.
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