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Chickpea and Cauliflower Sweet Potato


  • 2 sweet potatoes, halved

  • olive oil

  • 1 can chickpeas, drained, rinsed, and patted dry

  • 1 small head of cauliflower, cut into very small florets

  • 1 1/2 teaspoons cumin

  • 1 teaspoon garlic powder

  • 1/2 teaspoon smoked paprika

  • 1/2 teaspoon turmeric

  • 1/2 teaspoon salt

  • black pepper

  • pinch of cayenne

  • lemon, halved


  1. Preheat oven to 400 degrees F.

  2. Line a baking sheet with parchment paper and place sweet potatoes on baking sheet. Brush olive oil on sweet potatoes and season with salt and pepper.

  3. Arrange sweet potatoes cut-side down and roast in the oven until tender, about 30-40 minutes.

  4. On a sheet pan, combine chickpeas, cauliflower, 1-1 1/2 tablespoons olive oil, 1/2 teaspoon cumin, 1 teaspoon garlic powder, 1/2 teaspoon smoked paprika, 1/2 teaspoon turmeric, 1/2 teaspoon salt, pinch of cayenne, and pepper. Toss well. Place half of a lemon on the sheet pan.

  5. Roast chickpeas in the oven for 20 minutes. Squeeze roasted lemon over the chickpeas and toss well.

  6. Use a fork to mash the sweet potato flesh and scoop some of the flesh into a bowl to enjoy later. Spoon some of the roasted chickpea-cauliflower mixture into the sweet potato.

  7. Serve with lemon tahini and herb salad.


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