Honey Mustard & Ranch Sweet Potato Boats
Serves 415 mins prep45 mins cook
These sweet potato boats are filled with tender sweet potatoes, crispy kale, honey-mustard chickpeas, and drizzled with a tahini ranch dressing. They're wholesome, flavorful, and perfect for meal prep or a quick weeknight dinner.
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What you need
Instructions
1: Preheat the oven to 425°F. 2: Make the honey-mustard mixture by combining honey, olive oil, mustard, garlic, and salt in a bowl. Mix and set aside. 3: Coat a sheet pan with olive oil and sprinkle with salt. Add the sweet potatoes cut side down. Roast for 25 minutes, flipping after 15 minutes. In the last 5 minutes, add kale with remaining olive oil and salt. 4: Place chickpeas on a separate sheet pan and roast for 10 minutes. 5: After 10 minutes, add the honey-mustard mixture to chickpeas and return to the oven for another 10-15 minutes, tossing halfway. 6: While cooking, prepare the ranch by whisking together yogurt, tahini, lemon juice, dill, salt, mustard, honey, parsley, chives, pepper, and water. Adjust consistency with additional water if necessary. 7: Serve by mashing sweet potatoes, adding kale and chickpeas, and drizzling with ranch, topping with chives and pistachios.View original recipe