Sweet Potato with Crispy Chickpeas

Talk about hearty. Combining protein rich chickpeas with a fiber-packed baked sweet potato is a match made in heaven. So simple and so good.

Baked Sweet Potato with Crispy Chickpeas and Spinach

Prep Time: 10 mins
Cook Time: 45 mins
Yields: 2 servings


  • 1 large sweet potato (3/4 - 1 lb.)
  • 1 tbs. oil
  • ¼ cup crumbled feta
  • 1 small red onion, 1 cup minced
  • 15.5 oz. can of chickpeas
  • 2 tbs. extra-virgin olive oil
  • 4 cups baby spinach, ¼ lb.
  • ½ cup basil
  • 2 tbs. Oh! Veggies Fiesta Blend
  • ¼ tsp. kosher salt
  • ¼ cup Oh! Veggies West African Sauce


  1. Preheat oven to 400 degrees.
  2. Cut sweet potatoes in half lengthwise
  3. Mince red onion.
  4. Drain and rinse chickpeas.
  5. Roughly chop spinach.
  6. Mince basil.


Cook sweet potato in microwave or drizzle sweet potatoes with oil and place cut side down on a parchment paper lined baking sheet. Roast for 40 minutes, rotating after 20, or until very tender when pierced with a fork, and golden brown on the bottom. Flip, spread with crumbled feta, and return to oven until cheese begins to brown. Meanwhile. place olive oil, red onions and chickpeas in a large skillet over medium heat. Cook over medium heat, stirring occasionally, until chickpeas are golden and beginning to split, about 10 minutes. Add spinach, Sesame Sizzle and salt continue to cook for 5 minutes, covered, until spinach is completely wilted. Stir in basil. Serve crispy chickpeas over sweet potato halves drizzled with West African Sauce.

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