Roasted Sweet Potato With Chickpeas, Goat Cheese, And Coriander – a delicious recipe with sweet potatoes, olive oil, chickpeas, goat cheese, lemon juice, fresh coriander. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
Preheat oven to 400u00b0 F (200u00b0 C). Cut the sweet potatoes in half lengthwise. Brush the top and skins with 1 tablespoon olive oil. Place the sweet potatoes cut side-down on a baking tray with parchment paper. Roast for 45 minutes, or until completely cooked through.
2
Take the sweet potatoes out of the oven. Turn them over and use a fork to make little insertions in their soft flesh. Season with salt and pepper.
3
Divide the chickpeas and goat cheese over the four halves and place them back into the oven for about 10 minutes, or until the goat cheese has melted.
4
Take the sweet potatoes out of the oven, drizzle with the remaining 1 tablespoon of olive oil, some lemon juice to taste, and add the coriander. Serve and enjoy!
359
kcal
Calories
25
g
Fat
20
g
Carbs
16
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 2 large sweet potatoes, 2 tablespoons olive oil, 100 g chickpeas, 200 g goat cheese, and more.
Yes, Roasted Sweet Potato With Chickpeas, Goat Cheese, And Coriander falls under the Vegetarian category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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