Roasted Sweet Potato with Warm Feta Chickpeas
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.
Recipe
1
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.
2
Prepare Ingredients
Drain chickpeas. Finely chop garlic. Finely grate zest and juice lemon. Pick basil leaves from their stems and roughly chop.
3
Make Dressing
Place half the olive oil, red wine vinegar, salt and pepper in a bowl and stir to combine. Set aside.
4
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.
5
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.
6
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.