A few months ago I decided that I want to switch out my routine entirely and become vegan for 40 days. As I expected it was not easy at all, but at the end it was definitely worth it. However, one day I was having a friend over and I wanted to make something that was tasty, but also vegan friendly, so we could both enjoy it. The first thing I thought about were of course sweet potatoes (like come on, who doesn’t love sweet potatoes), my friend simply did, so I really wanted to surprise her with something special. I googled a couple of recipes and at the end I was inspired by a few and made my very own. It was very simple to make and extremely tasty. My friend really loved them and so did I, so I wasn’t surprised why our plates became empty so fast. I even posted an instagram story with my masterpiece and a lot of people dm-ed me to ask, in which restaurant was I in, so that really made me blush. Some of my friends even tried the recipe at home and loved it. It doesn’t require a lot of time and it is pretty easy to make, so I recommend to make it for your next dinner or lunch.
Ingredients:
2 sweet potatoes
For the crispy chickpeas:
1 can of chickpeas
½ cup pomegranate seeds
1 Tsp cumin
1 Tsp paprika
1 Tsp spicy red pepper
1 Tsp salt and pepper
1 Tsp garlic salt
3 Tsp olive oil
For the sauce
2 tbsp tahini
2 cloves of garlic
1\2 squeezed lemon
1 Tsp cumin
Method:
- Preheat your oven to 200 degrees
- Cut the sweet potatoes in half and brush with olive oil, salt and pepper
- Place them in a baking tin, skin facing upwards
- Put them in the preheated oven for 35-40 minutes or until firm
- Drain and dry nicely your chickpeas. If you want them to be crispy you need to make sure that they are dry
- Mix the chickpeas in a bowl with all the spices and olive oil
- Place the mixture on a baking tin lined with baking sheet for 15 minutes(check them often to make sure they don’t burn)
- For the sauce put all the ingredients in a mixer or mix everything by hand, to make the consistency better add a little bit of water or unsweetened nut milk
- When your sweet potatoes are ready it is time to plate, this is the part, in which you can get creative and personalize the recipe
- I personally spread some of the sauce over the sweet potatoes and add the crispy chickpeas. Afterwards I topped everything with some pomegranate seeds mixed in with some cilantro and juice of half a lemon.
Trust me the recipe is great and I am sure you will love it. Also if you are not vegan, I really recommend adding some blue cheese or any kind of cheese at the end, it really makes the whole difference.
I love your food photography! Really atmospheric. This recipe looks DELICIOUS by the way, and I’ll definitely be trying this for myself at home.
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