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Hey everyone! If you’re getting bored of the same ole, same ole dinners, Ashley is back today with an easy, vegetarian friendly dinner option that’s packed full of flavor. Last week’s dessert bars were BOMB, so I’m looking forward to experimenting with this meal. Let us know what you think in the comments! xo - Candace
I grew up in East Texas where a meal wasn’t a meal if it didn’t include meat. In fact, the first time I made this recipe, I topped it with roast chicken (also highly recommend), but I’ve grown to appreciate the power of a plant based meal and how rich and satisfying they can be. This recipe is simple, quick, and so damn tasty. The light, Greek inspired flavors and creamy yogurt sauce (made with homemade yogurt, learn how to DIY here) are great way to mix up a mundane menu. If you give it a try share your plate on Instagram with the hashtag #ybceats, so we can see how it went!
For 2 servings, you’ll need:
1 to 2 sweet potatoes, depending on their size and how hungry you are
1 Tablespoon olive oil
1 Tablespoon sea salt
1 teaspoon black pepper
1 can chickpeas, drained and rinsed (and soaked if you have time)
1/2 cup homemade yogurt
juice of one lemon
1 teaspoon ground cumin
1 teaspoon smoked paprika
3 cloves of fresh garlic, minced or pressed
Optional: chopped parsley to garnish (I didn’t have any this round)
Steps:
Preheat your oven to 375 degrees.
Wash and halve (vertically or long ways) your sweet potatoes.
Brush each with a couple of drops of olive oil. Place face down on a baking sheet. Sprinkle with salt and pepper.
Bake for 45 minutes.
While your sweet potatoes are in the oven, drain and rinse a can of chickpeas. Pour them into a small bowl and set it aside.
In another bowl, combine half of the lemon juice with olive oil, cumin, paprika, 2 cloves of the minced garlic, salt and pepper. Pour over the chickpeas and toss. Place them in the fridge until the sweet potatoes are ready.
Make the yogurt sauce by adding the remaining garlic to the yogurt. Add remaining lemon juice, salt and pepper, and fresh parsley if you choose. Stir.
When the sweet potatoes are ready and cooled to eat, spoon chickpeas over the top and drizzle with yogurt sauce.
Voilà! Delicious and nutritious fuel. I hope you like it! Let me know if you have any questions in the comments!