Roasted Sweet Potatoes with Chimichurri and Roasted Chickpeas
By chef Guláš
Sweet potatoes combined with a spicy herb sauce and crispy chickpeas. A great vegetarian lunch dish.
- 28 min
- total
- Medium
- level
3 min prep · 25 min cook
What you will need
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Sweet Potatoes 1 pcs -
Chickpeas 0.25 pcs -
Red Onion 0.5 pcs -
Bell Pepper 0.25 pcs
-
Parsley 0.25 pcs -
Garlic 1 clove -
Lemon 0.25 pcs
Cooking on the go? Open in the Goulash app to send these to your Rohlik or Kosik basket.
Steps to cook
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Prepare the ingredients. Prepare all the ingredients in advance so the cooking goes smoothly
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Bake the sweet potatoes. Put the sweet potatoes in the oven and bake them whole at 180 C for about 25-30 minutes until tender
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Cut the pepper. Clean the peppers and cut them into small cubes, then place them in a bowl
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Cut the onion and garlic. Peel the onion and garlic, finely chop them, and add them to the bowl
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Chop the parsley. Finely chop the parsley and add it to the bowl
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Mix the salsa. Add olive oil and lemon juice to the bowl and mix everything together into a salsa
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Add the chickpeas. Drain the chickpeas, place them in a baking dish, and bake them in the oven together with the sweet potatoes until soft
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Fill the sweet potatoes and serve. Cut the sweet potatoes open (do not cut all the way through), fill them with the roasted chickpeas, and top with the salsa
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