After a hard class at the gym, my friend Allison gave me this recipe as we sipped our almond milk, extra-hot, cappuccinos. She said she had found it on Instagram and it was delicious, which it indeed was.
2 sweet potatoes (4 if small)
Extra virgin olive oil
½ tsp dried sage or 2 tsp fresh sage, finely chopped
Salt
Chickpeas:
1 can chickpeas, rinsed and drained
1 Tbs olive oil
1 tsp garlic salt
Topping:
1/3 cup pecan nuts
2 sprigs fresh rosemary, chopped
1 tsp olive oil
1 tsp maple syrup
good pinch of salt
1/3 cup cranberries or dried cherries
¼ cup goat’s cheese or creamy feta
1/3 cup rocket, baby spinach or shredded larger spinach leaves (in photo)
Dressing:
1 Tbs tahini
1½ Tbs American-style yellow mustard
1 tsp balsamic vinegar
¼ tsp garlic salt
Freshly ground black pepper
2 tsp water
Garnish:
Balsamic glaze and olive oil to drizzle around
Line two oven trays with baking paper and preheat the oven to 200°C. Wash and dry the sweet potatoes, brush them with oil and sprinkle them with salt. Place them on one of the trays and bake for 30 mins. Move the sweet potatoes over a bit and tip the rinsed and drained chickpeas onto the tray next to them. Return to the oven for 10 minutes, then drizzle the chickpeas with the oil and sprinkle with the garlic salt. Mix them a bit, then return to the oven for 10 more minutes.
In a bowl, miix the pecans with the rosemary, oil, maple syrup and salt. Bake on the other paper-lined tray for 6-7 minutes then cool.
Roughly chop the cranberries and place in a bowl with the crumbled goat cheese and the finely shredded rocket or spinach. When the pecan nuts are cool, roughly chop them and add to the bowl.
Place all ingredients for the dressing in a jar with a lid and shake vigorously. If the tahini is a bit stiff, mash it with a fork before adding it to the jar.
To serve, cut sweet potatoes in half lengthwise and place in serving dish. Press down on each half with a fork to mash the flesh a bit. Tip the chickpeas over the sweet potatoes, dividing equally. Drizzle with the dressing, then top with the topping mix. If liked, garnish with a drizzle of balsamic glaze and olive oil.
Serves 4
