Ricotta & Parmesan Sweet Potatoes
Serves 415 mins prep40 mins cook
A delicious dish featuring roasted sweet potatoes topped with a creamy ricotta mixture and lemon-garlic chickpeas. Perfect as a side dish or a vegetarian meal, this recipe combines fresh herbs, zest, and a crispy cheese topping for a burst of flavors. Ideal for a healthy weeknight dinner or meal prep.
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What you need
Instructions
1: Preheat the oven to 425°F. 2: Drizzle olive oil on the bottom of a sheet pan, season with salt and pepper and place the sweet potatoes face down. 3: Drizzle the tops with the oil and season with salt. Place in the oven for about 20-22 minutes. 4: After 20 minutes, remove the sweet potatoes from the oven, flip them over and return to the oven for another 15 minutes. 5: While the sweet potatoes roast, prep the chickpeas. Add the chickpeas to a medium bowl, then add the olive oil, garlic, lemon zest, oregano, salt, and pepper. Toss to coat. 6: Place them on the second lined sheet pan and bake in the oven for 13-15 minutes, tossing halfway. 7: While the chickpeas roast, make the ricotta mixture. Add the ricotta, parmesan, yogurt, lemon juice, salt, and pepper to a small bowl. Mix to combine and set aside. 8: Remove the chickpeas from the oven and add the fresh basil, parsley, and parmesan cheese. Toss to combine and place back in the oven for 5 minutes. 9: Place the sweet potatoes on a plate, top each with a little fresh parsley, then a spoonful of the chickpeas, then a spoonful of the sauce. 10: Finish them off with the remaining chickpeas, parsley, sunflower seeds, and Parmesan.View original recipe