For 2 servings you need:
2 large sweet potatoes, scrubbed
2 cups chickpeas, cooked and rinsed
1/2 tsp each of paprika, smoked paprika, oregano, salt, garlic and onion powder
1 cup cooked pearl couscous (or quinoa for a gluten-free version)
1 small cucumber
10-12 grape or cherry tomatoes
1 bell pepper
A handful of olives (I used Kalamata and green olives)
2 cups of arugula (or other greens)
1 cup cashews, soaked and rinsed
3/4 cup of water
1 large lemon
2 garlic cloves
Salt to taste
1 tbsp fresh dill
Preheat oven to 425 F/ 220 C.
Toss chickpeas with olive oil and seasoning, and place them along with the sweet potatoes on a large, lined baking tray. Bake for about 30 minutes, take chickpeas out of the oven (if they are not crispy yet bake them for an additional 5-10 minutes), and continue baking the sweet potatoes until they are fork tender. Depending on their size it takes 1 hour to 1 hour and 15 min total.
In the meantime prepare couscous, cut veggies into small pieces, and add everything to a bowl.
Blend cashews with water, lemon juice, garlic cloves and salt until completely smooth (add more water if needed), and stir in dill at the end.
Add about 1/4 cup (or more to preference) of the dressing to the salad, and serve the rest with the stuffed sweet potatoes.
Cut baked sweet potatoes open, mash the flesh down a bit with a fork, and stuff them with salad and crispy chickpeas.
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