So flavorful and so filling.
I went out on a limb with this one, and I'm so glad! I know my three year old wasn't impressed (watch his reaction in the video), but I wasn't making this for him. I made two other plain sweet potatoes for the three boys to split along with some leftover chicken from last night and some fruit on the side. I made a few chicken thighs along with the Mediterranean Sweet Potatoes for me and my husband, and it was delicious to say the least. The sauce combination is absolutely killer! It's like a tzatziki sauce without the cucumber. I hope you give this a try, and if you do, share it so I can see your creation!
The sauce combination is absolutely killer!
Ingredients
4 sweet potatoes
1 can chickpeas (drained and rinsed)
1 tbsp olive oil
1 tsp cumin
1 tsp coriander
1 tsp cinnamon
1 tsp paprika
1 tbsp lemon juice
1-2 tbsp dill
2-3 tbsp garlic (minced)
splash of almond milk (or water)
5oz plain Greek yogurt
1/2 cup chopped grape tomatoes
fresh parsley to taste for topping
Directions
Step 1
Heat potatoes in microwave for 6 minutes. Cut to open halfway, place on a baking sheet and bake at 350 degrees for 10-15 minutes (until completely done).
Step 2
Meanwhile, mix the chickpeas with the olive oil, cumin, coriander, cinnamon, and paprika until well combined.
Step 3
Next, make the sauce by mixing the lemon juice, dill, garlic and Greek yogurt until well combined. Add a splash of almond milk or water if needed (you want it to be a little runny). Prepare the tomatoes and parsley for topping. Once sweet potatoes are done, top with the sauce, chickpeas, tomatoes and parsley. Enjoy!
Serves 4
Nutrition Facts for 1 serving
Calories: 270 Carbs: 45g (Net Carbs: 36g) Fat: 5g Protein: 12g
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