Sweet, textural and satisfying, oven-roasted sweet potato deserves more credit for its deliciousness. So we're shining the spotlight on this unsung hero of the vegetable world by making it the star tonight. Topped with zesty chickpeas tossed with feta, it's a filling and fresh weeknight dinner with undeniable veg appeal. P.S: Vegans, you can simply omit the feta to make this vegan-friendly.
Preheat oven to 200°C fan-forced. Cut sweet potatoes 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 sweet potato is roasting, continue with step 2.
Drain chickpeas. Finely chop garlic. Finely grate zest and juice lemon. Pick basil leaves from their stems and roughly chop.
Place ½ the oil, red wine vinegar, salt and pepper in a bowl and stir to combine. Set aside.
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 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.
Crumble feta into chickpea mixture, stir to combine and season 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.