MEDITERRANEAN ROASTED SWEET POTATOES

Ingredients : 
2 - medium sweet potatoes
1 - 15-ounce can chickpeas (rinsed and drained)
1/2 Tbsp - olive oil
1/2 tsp-  each cumin, coriander, cinnamon, smoked  paprika

1 pinch sea salt

GARLIC SAUCE

1/4 cup -  Tahini

1/2 medium-  lemon, juiced 

3/4 - 1 tsp dried dill

3 - cloves garlic, minced 

Water to thin

Sea salt to taste 

TOPPINGS 

1/4 cup-  cherry tomatoes (diced)

1/4 cup - chopped parsley (minced)

2 Tbsp - lemon juice

Instructions: 

Preheat oven to 400 degrees and line a large baking sheet with foil.

Cut  the sweet potatoes in half length wise. 

Toss rinsed and drained chickpeas with olive oil and  cumin, coriander, cinnamon, smoked  paprika and place on a foil-lined baking sheet.

Rub the sweet potatoes with a bit of olive oil and place face down on the same baking sheet as the chickpeas and bake for 30 min. or until sweet potatoes are tender and remove from the oven.

While the sweet potatoes and chickpeas are roasting, prepare your sauce by adding all the garlic sauce  ingredients to a mixing bowl and whisk to combine, only adding enough water to thin so it’s pourable. Taste and adjust seasonings as needed

Also prepare the parsley-tomato topping by tossing tomato and parsley with lemon juice and setting aside to marinate.

To serve, turn the  potatoes flesh-side up and smash down the insides a little bit. Then top with  the chickpeas, sauce and parsley-tomato garnish. Serve immediately.