We’ve roasted sweet potatoes until soft enough to spoon. These are the perfect base for dark red pomegranate seeds (so crunchy and sweet!), crisped up chickpeas dusted with plenty of spices, and feathery dill. It’s no coincidence that the colors of this meal–orange, red and green–will remind you of the leaves turning outside your window. Cook, relax and enjoy!
What you’ll need:
3 medium sweet potatoes
15-ounce can chickpeas
1 tsp ground cumin
1 tsp smoked paprika
¼ cup tahini
fresh dill sprigs
2 cloves garlic
¼ cup pomegranate seeds
freshly ground black pepper
rimmed baking sheet
Prep sweet potatoes
Preheat oven to 400°F. Rinse and scrub sweet potatoes and cut in half lengthwise. Rub with 2 teaspoons olive oil and place cut side down on a rimmed baking sheet.
Rinse and drain chickpeas then toss with 2 teaspoons oil, cumin, smoked paprika and 1 teaspoon salt. Scatter on baking sheet with sweet potatoes.
Transfer to oven and cook until sweet potatoes are tender, about 30 minutes.
Peel and finely chop garlic. Juice the lemon. Remove dill sprigs from stems and chop (2 tablespoons).
Whisk together tahini, lemon juice, garlic and ½ the dill. Season with 1 teaspoon salt. Whisk in enough water to make dressing pourable, about 3 tablespoons.
Once sweet potatoes are cooked, flip them over and scrape the flesh with a fork, pressing down a bit. Top with roasted chickpeas, drizzle with dressing and sprinkle with pomegranate seeds and dill. Enjoy!