Roasted Sweet Potatoes with Chimichurri and Roasted Chickpeas
By chef Gulasch
Sweet potatoes combined with a spicy herb sauce and crispy chickpeas. A great vegetarian lunch dish.
- 28 min
- total
- Medium
- level
3 min prep · 25 min cook
What you will need
-
Sweet Potatoes 1 pcs -
Chickpeas 0.25 pcs -
Red Onion 0.5 pcs -
Bell Pepper 0.25 pcs
-
Parsley 0.25 pcs -
Garlic 1 clove -
Lemon 0.25 pcs
Cooking on the go? Open in the Goulash app to send these to your REWE, EDEKA or Knuspr basket.
Steps to cook
-
Prepare the ingredients. Prepare all the ingredients in advance so the cooking goes smoothly 🍠✨
-
Bake the sweet potatoes. Put the sweet potatoes in the oven and bake them whole at 180 C for about 25-30 minutes until tender
-
Cut the pepper. Clean the peppers and cut them into small cubes, then place them in a bowl
-
Cut the onion and garlic. Peel the onion and garlic, finely chop them, and add them to the bowl
-
Chop the parsley. Finely chop the parsley and add it to the bowl
-
Mix the salsa. Add olive oil and lemon juice to the bowl and mix everything together into a salsa
-
Add the chickpeas. Drain the chickpeas, place them in a baking dish, and bake them in the oven together with the sweet potatoes until soft
-
Fill the sweet potatoes and serve. Cut the sweet potatoes open (do not cut all the way through), fill them with the roasted chickpeas, and top with the salsa 🍠✨
Ratings and comments
Be the first to rate this meal. Reviews are added in the Goulash app and shown here read-only.
More from this category
Pasta with Three Cheeses and Broccoli
Try our simple recipe for pasta with three cheeses. A dish that combines the creaminess of a blend of cheddar, mozzarella and parmesan and a vegetable component in the form of broccoli.
