Cumin Roasted Sweet Potato & Chickpea Tray Bake
Slow roasted sweet potatoes and chickpeas in cumin, paprika, garlic and lots of salt to make the most delicious tray bake. Topped with a creamy avocado and garlic dressing, this is brilliant to accompany your dinner, or to bulk out a salad.
Ingredients
- 1 tbsp olive oil
- 400 g tin of chickpeas
- 1 large sweet potato
- 1 red pepper
- 1 tbsp cumin
- 1 tsp garlic powder
- 1 1/2 tsp smoked paprika
- 6-7 tenderstem
- 1 tbsp harissa optional
For the avocado dressing
- 1 avocado
- 1 tsp olive oil
- squeeze lime
- 1/2 tsp salt & pepper
- 7-8 black olives
Instructions
- Preheat the oven to 180ºC (fan)
- Chop the sweet potato into large wedges then place on the roasting tray along with the chickpeas, cumin, paprika, garlic and olive oil and toss together
- Pop in the oven for 35 minutes
- Slice the peppers then add with the tenderstem to the roasting tray after the 40 minutes of baking, toss in the delicious spices and oil and roast for a further 20-25 minutes
- Option to add the harissa or chilli oil to the tray bake to help keep the potato beautiful and soft
- Prepare the avocado dressing by mixing the ingredients together, option to add chilli flakes too
- Serve up with the chopped black olives, fresh herbs and the creamy avocado dressing as a salad, or as a side for a bbq or main dinner
Notes
Cooking tips
- using olive oil to coat the sweet potatoes and chickpeas will help keep them delicious and soft rather then crisp on the edge
- I use at LEAST 1 tbsp to mix with the spices and coat, but feel free to add a little more
- I've also recommended adding 1 tbsp of harissa (find my home made one here) or a chilli oil to the sweet potato tray bake too