Roasted Sweet Potatoes
with Romesco & Avocado Caper Salad
Capers are tiny, unopened flower buds, pickled in brine or vinegar. These salty flavor bombs mix with creamy avocado, smoky romesco sauce, and earthy roasted sweet potatoes in this filling dish.
Nutrition (per serving)
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INGREDIENTS
- 2 sweet potato, cut into wedges
- 6 oz organic chickpeas
- 1 tsp ground coriander
- 1 avocado, halved, peeled and thinly sliced
- 0.25 oz parsley, leaves picked
- 1 tbsp capers
- 2 oz roasted tomatoes, roughly chopped
- 1 tbsp red wine vinegar
- 6 tbsp romesco sauce
Nutrition (per serving)
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INSTRUCTIONS
Preheat oven to 425°F. Combine sweet potatoes, chickpeas, coriander, 2 tbsp olive oil, and a pinch of salt and pepper on foil-lined baking sheet. Toss to evenly coat and roast until sweet potatoes are tender and chickpeas are crispy, 20 to 25 minutes. (4-serving meal: use ¼ cup olive oil)
Stir together avocado, parsley, capers, roasted tomatoes, vinegar, and 1 tbsp olive oil in medium bowl. Season to taste with salt and pepper. (4-serving meal: use 2 tbsp olive oil)
Spread romesco sauce on bottom of serving bowls and add roasted sweet potatoes and chickpeas. Top with avocado caper salad. Dig in!
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