ROASTED SWEET POTATOES WITH GOAT CHEESE + CHICKPEAS + CILANTRO
Sometimes the best recipes are actually non-recipes. These sweet potatoes are endlessly customizable and so gosh darn savory—and you can pick the spices, herbs, and cheese you use.
Cook as many sweet potatoes as you have people eating—or, save one for work tomorrow. You pick.
You'll cut the sweet potatoes in half (length-wise), then brush all over with olive oil. Bake cut-side down for 45 minutes.
And we're using a different method for cooking the chickpeas! This time, I made them in my skillet instead of on a sheet pan in the oven. They still got crispy and flavorful, in less time.
2 big sweet potatoes (or 1 for each person)
2 tbsp olive oil
sea salt and fresh cracked pepper
1 can of chickpeas, drained and rinsed
1/4 cup goat cheese
handful fresh cilantro
1. Preheat oven to 400º.
2. Cut sweet potatoes in half, lengthwise. Brush all sides with olive oil. Place on baking sheet, cut side down, and roast 45 minutes.
3. Meanwhile, heat 1 tbsp olive oil in a skillet over medium-high heat, add chickpeas, sea salt, and garlic powder, and cook for 5-7 minutes, stirring occasionally.
4. Take sweet potatoes out of the oven and push the middle of the potatoes down to create room for the toppings. Top with goat cheese and chickpeas, a squeeze of lemon juice, and fresh cilantro.