Chickpea Filled Sweet Potatoes with Honey Mustard Dressing & Feta
How many ways can one roast a sweet potato? Its not so much about the roasting as it is about the filling right? I am ALL about the fillings!
Here we are filling the organic sweet potatoes with paprika roasted chickpeas and gorgeous greens BUT lets be honest, its really about the salty feta and the delicious honey mustard tahini dressing.
We are halving the sweet potatoes and the criss cross cut and roasting cut side down ensures all the flavour seeps inside.
Simply serve alongside an easy salad as the dish is quite filling.
Organic VS Conventional Produce:
Choosing organic produce offers several potential benefits.
- Firstly, organic farming typically avoids synthetic pesticides and fertilisers, reducing the risk of chemical residues on fruits and vegetables.
- Secondly, organic agriculture emphasizes sustainable and environmentally friendly practices, promoting soil health and biodiversity.
- Additionally, organic foods often have higher levels of certain phytonutrients and antioxidants due to the absence of synthetic chemicals.
By supporting our local organic farmers, we contribute to a more sustainable and ecologically responsible food system – but probably the biggest bonus is veggies have way more FLAVOUR!
Seasonal Swap: You can use any organic greens you have, just shred them finely. Butternut or pumpkin wedges would also work well, just keep an eye on the cooking times as it might be less than whole sweet potatoes.
Ingredients: Just a word on ingredients, I can’t stress it more, the better the ingredients, the better the overall flavour of the dish, its really that simple.Honey: I prefer local, unfiltered honey.
Feta: I prefer feta (or any diary) from a micro dairy who look after their small herd of preferably Jersey cows.
Chickpea Filled Sweet Potatoes with Honey Mustard Dressing & Feta
Equipment
- High Speed Blender
Ingredients
- 4 organic medium sweet potatoes halved, unpeeled, scored in criss cross manner
- good extra virgin olive oil
- 1 x 400g tin chickpeas drained
- 1 teaspoon Spanish smoked sweet paprika
- 1 teaspoon good honey
- two handfuls organic greens kale/spinach etc chopped
- enough feta to crumble
- 3 tablespoons pumpkin seeds toasted
- 3 tablespoons chopped dill or parsley
Honey Mustard Dressing
- 1 tablespoons good tahini
- 2 teaspoons Dijon mustard
- 2 teaspoons good honey
- 1 tablespoon balsamic vinegar
- 1/4 teaspoon salt
- 1 tablespoon water maybe more
Instructions
- Preheat oven to 200c
- Add 3 tablespoons good olive oil to a baking tray, season with salt, pepper and paprika, preheat in the oven for 15 minutes to heat the oil. Preferably we want a sizzle when we add the sweet potatoes. After the 15 minutes, add the sweet potatoes, cut side down, and roast for 20-22 minutes.
- In a bowl, add the chickpeas, drizzle with oil, add1 teaspoon honey, 1/2 tspn paprika and season with salt & pepper.
- Remove the baking tray, turn the sweet potatoes over, they should be golden and starting to soften, move the chickpeas to one side, add the chickpeas to the other side and roast all together for 10-15 minutes tossing the chickpeas halfway.
- To make the dressing, add all the ingredients and either whizz together in a high-speed blender (Nutribullet) or by hand, taste and adjust the seasoning and adding more water to give you a consistency that you like, the dressing should be thick and glossy but ‘drizzable’.
- When the chickpeas are golden and slightly crispy, remove the sweet potatoes and place on a pretty serving platter, add the greens to the chickpeas, tossing, add back into the oven for a quick 5 minutes or so to wilt the greens.
- To serve, gently fluff the insides of the sweet potatoes with a fork, add the chickpeas and greens. Crumble over the feta, add the toasted pumpkin seeds, herbs if using and drizzle with most of the dressing. Enjoy!
