Loaded Sweet Potatoes

Ingredients

Potatoes & Chickpeas

4 large sweet potatoes
1 can garbanzo beans
lemon juice
1 teaspoon cumin powder
1 teaspoon coriander
1 teaspoon cinnamon powder
1 teaspoon smoked paprika
Garlic Herb Sauce
Parsley Pico

Garlic Herb Sauce

1 can rinsed garbanzo beans
1 tablespoon tahini (optional)
1 teaspoon dried dill
1 tablespoon lemon juice
5 cloves minced garlic
1¼ cups soy milk

Parsley Pico

1/2 pint cherry tomatoes, quartered
1/2 cup parsley, chopped
2 tablespoons lemon juice
2 tablespoons balsamic vinegar
1 shallot, diced

Method

For the potatoes and chickpeas: Preheat the oven to 400°. In a bowl, mix the garbanzo beans, lemon juice, and spices. Spread this mixture onto a parchment-lined baking sheet and bake for 30 minutes. Cut the sweet potatoes in half and roast alongside the chickpea mixture in the oven for half an hour or until cooked through. To assemble, put the garbanzo bean mixture on top of the cooked sweet potatoes. Pour the garlic herb sauce on top and serve with parsley pico.

For the Garlic Herb Sauce: Put chickpeas, garlic, lemon juice, tahini, and soy milk in Nutri Bullet. Blend the mixture. Add the dill and shake it well.

For the Parsley Pico: Add all ingredients to large bowl and mix well.