Sweet Potato Bosts with Sauce
Serves 420 mins prep40 mins cook
Delicious sweet potato bosts topped with spicy ginger peanut sauce and crispy maple-cilantro chickpeas. This dish combines the flavors of fresh ginger, maple syrup, and a kick from sriracha. Perfect for a healthy meal prep or a comforting dinner!
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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, sprinkle with salt, and place the sweet potatoes face down. Drizzle the tops with oil and season with salt. Bake for about 25-30 minutes, flipping halfway. 3: Add the chickpeas to a separate sheet pan and dry roast for 10 minutes. Then, add olive oil, maple syrup, salt, and cilantro. Toss to coat and return to the oven for 8 minutes until browned. 4: For the sauce, whisk together the peanut butter, maple syrup, tamari soy sauce, lime juice, ginger, garlic, sriracha, cumin, and salt until smooth. Set aside. 5: After the chickpeas are done, add the kale with a little olive oil and salt, toss, and return to the oven for 5-7 minutes until the kale wilts. 6: Plate the sweet potatoes, top with a spoonful of the chickpeas and kale, drizzle with sauce, and top with peanuts and cilantro.View original recipe