Chickpea and Cumin Roasted Sweet Potatoes
Cumin, lemon and parsley add fresh, bright flavor to this lighter take on Thanksgiving sweet potatoes.
4 large sweet potatoes, unpeeled, cut into 1 1/2 inch cubes
1/2 cup + 2 Tbsp olive oil, divided
4 teaspoons sea salt
2 cans (15 oz. each) chickpeas, drained
4 teaspoons garlic powder
5 teaspoons ground cumin
2 teaspoons pepper
1 lemon, zested and juiced
2 teaspoons red pepper flackes
2 cups chopped parsley
Preheat oven to 400°F. On lined baking sheet, toss sweet potatoes, 1/2 cup olive oil and salt. Spread potatoes in single layer and roast 20 minutes, stirring halfway through for even browning. Meanwhile, in medium bowl, combine chickpeas, garlic powder, cumin, pepper and remaining 2 tablespoons oil. Toss to coat.
Remove potatoes from oven and add chickpea mixture. Spread evenly and return to oven another 10 minutes.
Carefully transfer mixture to large bowl. Add lemon zest and juice, red pepper flakes and parsley. Toss to combine. Serve immediately, refrigeratingl any leftovers.
Per Serving: 290 Cal; 14 g total fat; 2 g saturated fat; 0 g Trans fat; 0 mg cholesterol; 420 mg sodium; 35 g carb; 8 g fiber; 6 g sugar; 8 g protein.