Ingredients
4
4 servings
- •2 large sweet potatoes, or 3 small, scrubbed
- •½ medium red onion
- •15 oz chickpeas, 1 can, rinsed and drained
- •½ cup olive oil
- •¼ cup lemon juice
- •2 tablespoons garlic, minced
- •1 teaspoon ground cumin
- •1 teaspoon paprika
- •¼ teaspoon cinnamon
- •¼ teaspoon cayenne
- •salt, to taste
- •pepper, to taste
- •3 oz mixed greens
- •¼ cup fresh parsley, chopped
- •¼ cup fresh cilantro, chopped
- •dried cranberry, for garnish, optional
Instructions
- Preheat the oven to 425ºF (220ºC).
- Cut the sweet potatoes in small cubes and transfer on one half of a non-stick baking sheet.
- Peel and slice the onion and set aside.
- Add the chickpeas to the other half of the baking sheet.
- In a liquid measuring cup with a pour spout, 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. Use tongs to stir halfway through. 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.
- Enjoy!
Nutritional Facts
Per 4 servings
- Calories: 512
- Carbohydrate: 51g
- Fat: 29g
- Fiber: 10g
- Protein: 11g
- Sugar: 13g
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