Either you love them, or you avoid them in the big bow: sweet potatoes. I wasn’t a big fan for a long time.
But the other day I saw this photo on Pinterest, with perfectly baked sweet potatoes with grilled vegetables and herb sauce and everything. Heaven! That looked so good. I gotta make them!
At my next grocery store visit, three large pieces came into the basket. An hour later there was a dish on the table that had moved to the top of my list of favourite dishes with the first bite.
Baked sweet potatoes with lemon quinoa and crispy chickpeas.
The great thing is that you don’t really have to do any work. The sweet potatoes and chickpeas bake themselves in the oven. The quinoa also simmers by itself. The biggest -small- expenditure is cutting the herbs and the red cabbage.
Love love love.
Speaking of chickpeas. These itself were SO incredibly tasty already! I really had to control myself to not eat them off the tin right away.
All you need for this homemade snack is cooked chickpeas and some heat-resistant oil. After 25 minutes baking time you can add a spice mixture like paprika powder, cayenne, pepper, thyme, garlic powder, cumin, etc. Another 5 minutes in the oven, the crispy little ones are ready for snacking.
Apart from the fact that there probably won’t be any chickpeas left anyway, I recommend that you always eat them fresh and crispy.
I was a little bit megalomaniac and made, let’s say a “few more”, so that some went into the storage can.
The next day they were still good BUT they lost their irresistible crunch.
By the way, I ate the these baked sweet potatoes with lemon quinoa without sauce. But a quick yoghurt sauce goes perfectly with it, too.