Rosemary Roasted Sweet Potatoes


Ingredients

for 4 servings

3 sweet potatoes
2 tablespoons oil
1 tablespoon dried rosemary
1 teaspoon salt
1 teaspoon pepper
Chopped fresh parsley, for serving

Preparation

Preheat the oven to 400°F (200ºC).
Slice the top and bottom off of the sweet potatoes, and slice potatoes in half crosswise. Rest each half on the broader end, then slice 3 times vertically and horizontally. Turn the potatoes on their side and make 4 or five more slices, to form cubes.

Transfer the sweet potatoes to a baking sheet, then add the oil, rosemary, salt, and pepper. Toss to coat evenly.

Bake for 35-40 minutes, until the sweet potatoes are tender and starting to brown around the edges.

Let cool for 5 minutes. Garnish with chopped parsley before serving.
Enjoy!

Sweet Potato And Chickpea Nuggets


Ingredients

for 6 servings

3 tablespoons water
1 tablespoon flax meal
2 sweet potatoes, cubed
15 oz (425 g) chickpeas, 1 can, drained and rinsed
¼ cup (10 g) fresh basil, chopped
2 cloves garlic
1 teaspoon salt
1 teaspoon pepper
1 teaspoon onion powder
½ cup (60 g) flour
1 cup (115 g) breadcrumb

Preparation

In a small bowl, combine water and flax meal, and let it sit for 10 minutes.

In a large saucepan bring 6 cups (1 ½ L) of water to a boil, add sweet potatoes. Cook until they are tender, about 10 minutes, and drain.

Preheat oven to 400ºF (200ºC).

In a food processor, combine the sweet potatoes, chickpeas, basil, flax egg, garlic, salt, pepper, onion powder, and flour, and pulse until combined. Add the breadcrumbs and mix.

Take about 1 tablespoon worth of mixture and form it into a nugget with your hands.

Pan fry with a small drizzle of oil over medium-high heat until both sides are golden brown, about 10 minutes.
Or, you can bake them on a piece of parchment paper at 400˚F (200˚C) for 20 minutes, flipping after the first 10 minutes.

Allow to cool 5 minutes.
Enjoy!