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Sweet Potato Chickpea Olive Bowl with Lemon
Roasted sweet potato and canned chickpeas with olives, dried apricots, green onions and sweet paprika, served under a vivid lemon-spinach-cilantro sauce.
15 min prep / 35 min total
352 kcal
9.1g protein
4 servings
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Ingredients
Ingredients updated to metric measurements
- 2sweet potatoes
- olive oil
- 400 gcanned chickpeas
drained
- olives
- dried apricots
a little, chopped
- green onions
- sweet paprika
- 1lemon
zest and juice, for sauce
- cilantro
for sauce
- garlic
for sauce
- spinach
for sauce
Instructions
Peel and cube 2 sweet potatoes and saute in olive oil until tender.
Add 1 can drained chickpeas, olives, chopped dried apricots, green onions and sweet paprika; cook 1- more.
For the sauce, blend lemon zest and juice with cilantro, garlic and spinach until smooth.
Serve the sweet potato mix hot with the green sauce on the side or poured over.
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