Roasted Sweet Potatoes

🥘 Ingredients

• arugula
  4 oz
• chickpeas
  2 can
• coriander
  2 tsp
• cumin
  2 tsp
• grape tomatoes
  2 bunch
• hummus
  ½ cup
• lemon
  2 unit
• olive oil
  12 tbsp
• parsley
  2 bunch
• pepper
• salt
• smoked paprika
  2 tsp
• sweet potatoes
  4 unit

🍳 Cookware

• baking sheet
• bowl

1. 

   1

   Preheat oven to 400 degrees. Halve sweet potatoes lengthwise, then drizzle with a little olive oil and season with salt and pepper . Place cut side-down on a baking sheet and bake ⏱️ 30 minutes , until very tender.

   sweet potatoes: 4 unit, olive oil: 4 tbsp, salt, pepper
2. 

   2

   Meanwhile, drain, rinse, and thoroughly dry chickpeas . Halve lemon and grape tomatoes . Chop parsley .

   chickpeas: 2 can, lemon: 2 unit, grape tomatoes: 2 bunch, parsley: 2 bunch
3. 

   3

   Toss chickpeas with a bit of olive oil , cumin , smoked paprika , coriander , salt, and pepper. Add to the baking sheet with the sweet potatoes and roast ⏱️ 20 minutes , until crispy.

   olive oil: 4 tbsp, cumin: 2 tsp, smoked paprika: 2 tsp, coriander: 2 tsp
4. 4

   Meanwhile, mix together hummus and juice of half the lemon. Season with salt and pepper and thin to a sauce-like consistency with water.

   hummus: ½ cup
5. 5

   In a bowl , combine arugula with remaining lemon juice, a drizzle of olive oil , salt, and pepper.

   arugula: 4 oz, olive oil: 4 tbsp
6. 

   6

   Mash the sweet potatoes lightly. Serve over arugula and top with roasted chickpeas, hummus dressing, tomatoes, and parsley. TIP: Think of a potato (sweet potato!) as a blank canvas! Their neutral flavor is the perfect base for any variety of toppings your family can dream up.