YOUR SOLIN GENERATED RECIPE
Roasted Sweet Potato with Crispy Garlic Chickpeas and Fresh Avocado
Savor the hearty flavors of roasted sweet potato cubes paired with golden, crispy garlic chickpeas, complemented by the creaminess of fresh avocado and a refreshing dollop of Greek yogurt. This dish offers a delightful mix of textures and vibrant flavors, perfect as a nourishing meal for any time of the day.
INGREDIENTS
1 medium Sweet Potato (150g)
1 cup Chickpeas (164g, drained and rinsed)
1 large Egg (50g, boiled)
1/8 portion Avocado (25g)
80g Plain Greek Yogurt (Nonfat)
1/2 tsp Olive Oil (2.5g)
1 clove Garlic (3g)
1 tsp Smoked Paprika (2.3g)
Salt and Pepper to taste
PREPARATION
Preheat your oven to 425°F (220°C).
Wash and cube the sweet potato into bite-sized pieces. Toss the cubes with a pinch of salt, smoked paprika, and half a teaspoon of olive oil.
Drain and rinse the chickpeas. Pat dry and toss them with minced garlic, smoked paprika, a dash of salt and pepper, and a tiny drizzle of olive oil if desired.
Spread the sweet potato cubes and chickpeas on a baking sheet lined with parchment paper in a single layer. Roast in the preheated oven for about 25 minutes, or until the sweet potatoes are tender and the chickpeas become crispy.
While the vegetables are roasting, boil the egg until hard-boiled (about 9-10 minutes), then cool, peel, and slice it.
To assemble, place the roasted sweet potatoes and crispy chickpeas on a plate. Arrange the sliced egg and thin slices of avocado over the top. Add a dollop of plain Greek yogurt as a creamy finishing touch, and season with extra salt and pepper if desired.
Serve warm and enjoy your balanced and nourishing meal.