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45 Minutes

Roasted Sweet Potato with Warm Feta Chickpeas

  • Easy
  • Family Friendly
  • Healthy

Sweet, textural and satisfying, oven-roasted sweet potato is topped with zesty chickpeas tossed with feta for a filling and fresh weeknight win. You can simply omit the feta to make this vegan-friendly.




Bake Sweet Potato

Preheat oven to 200°C fan-forced. Cut sweet potato in half lengthways and place, cut-side down, on a lined baking tray. Drizzle with 2 teaspoons olive oil and season with salt and pepper. Bake for 30-35 minutes or until tender. While the sweet potato is roasting, continue with recipe.



Prepare Ingredients

Drain chickpeas. Finely chop garlic. Finely grate zest and juice lemon. Pick basil leaves from their stems and roughly chop.



Make Dressing

Place half the olive oil, red wine vinegar, salt and pepper in a bowl and stir to combine. Set aside.



Cook Aromatics

Trim and thinly slice spring onions. Heat remaining oil in a frypan over medium-high heat. Add garlic, spring onion and lemon zest and cook for 1 minute or until fragrant.



Add Chickpeas

Add chickpeas to frypan and cook for 2 minutes or until warmed through. Add basil and lemon juice and stir until basil has wilted. Remove from heat.



Plate Up

Crumble feta into chickpea mixture and stir to combine, seasoning to taste with salt and pepper. Place rocket leaves in a bowl with dressing and toss to combine. Top sweet potato with warm chickpeas and roasted almonds and serve with salad.

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