Sweet Potato Bosts
Serves 415 mins prep45 mins cook
Delicious sweet potato boats topped with a spicy ginger peanut sauce and crispy maple-cilantro chickpeas, perfect for a healthy meal. This dish features roasted sweet potatoes, seasoned chickpeas, and a zesty sauce made with fresh ginger and peanut butter. Great for meal prep and vegetarian-friendly!
0 servings
What you need
Instructions
1: Preheat the oven to 425°F. 2: Drizzle olive oil on the bottom of a sheet pan, sprinkle with salt, and place the sweet potatoes face down. Drizzle the tops with oil and season with salt. Bake for 25-30 minutes, flipping halfway. 3: Add chickpeas to a separate sheet pan and dry roast for 10 minutes. Remove, then add olive oil, maple syrup, salt, and cilantro. Toss to coat and return to oven for 8 minutes until browned. 4: Make the sauce: Combine peanut butter, maple syrup, tamari soy sauce, lime, ginger, garlic, hot sauce, cumin, and salt. Whisk until smooth and set aside. 5: Remove chickpeas from oven, add kale, olive oil, and salt, toss, and return to oven for 5-7 minutes until kale wilts. 6: Plate the sweet potatoes, top with chickpeas and kale, drizzle with sauce, and garnish with peanuts and cilantro.View original recipe