Bake & Toss

Serves: 4 servings

Ingredients

2 large sweet potatoes

1 medium red onion

15 oz chickpeas, rinsed and drained

½ cup olive oil

¼ cup lemon juice

2 tablespoons garlic, minced ( used garlic paste)

1 teaspoon ground cumin

1 teaspoon paprika

¼ teaspoon cinnamon

¼ teaspoon cayenne

Himalayan salt, to taste

Black pepper, to taste

3 oz mixed greens

¼ cup fresh parsley, chopped

¼ cup fresh cilantro, chopped

1 tablespoons dried cranberries (optional)

Directions:

  • Preheat the oven to 425ºF.
  • Cut the sweet potatoes in small cubes and transfer on one half of a non-stick baking sheet.
  • Peel and slice the onion.
  • Add the chickpeas to the other half of the baking sheet.
  • In a glass bowl, combine the olive oil, lemon juice, garlic, cumin, paprika, cinnamon, cayenne, salt, and pepper and mix well.

  • Pour half of the dressing over the sweet potatoes and chickpeas and mix with your hands until well-coated. Keep the chickpeas and sweet potatoes separated as much as possible.
  • Scoot the chickpeas toward the sweet potatoes and add the onions to the baking sheet. Make sure everything is spread out evenly.
  • Bake for 30 minutes, until the sweet potatoes are tender.
  • Let cool for 20 minutes.
  • Place the greens in a large bowl. Top with the roasted chickpeas, sweet potatoes, and onion.

Add the parsley, cilantro, and remaining dressing and toss to combine.Top with dried cranberries, if using.Happy & Healthy Summer⛱

©️Kalida Corner

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