Ingredients

For the Roasted Sweet Potato and Chickpeas:

• 1 medium sweet potato (peeled and cut into cubes)
• Olive oil (for drizzling)
• 1/4 teaspoon red pepper (optional, for heat)
• 2 tablespoons cooked chickpeas (drained if canned)

For the Tzatziki Sauce:

• 1 cucumber, grated
• Fresh dill, chopped (about 1 tablespoon)
• Chives, chopped (optional, about 1 tablespoon)
• 4 tablespoons yogurt (Greek yogurt is preferred)
• A pinch of salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon dried garlic
• 1/2 tablespoon lemon juice

Steps to Make It

Step 1: Prepare the Sweet Potato and Chickpeas

1. Preheat your oven to 210°C (410°F).
2. Peel and cut the sweet potato into small, bite-sized cubes. Drizzle with olive oil and toss to coat evenly. If desired, sprinkle with red pepper to add a bit of heat and spice.
3. Add the cooked chickpeas to the baking tray with the sweet potatoes. Drizzle with a little more olive oil and season with a pinch of salt and black pepper.
4. Spread everything out in a single layer to ensure even roasting.
5. Place the tray in the oven and bake for about 25 minutes, or until the sweet potatoes are tender and slightly caramelized, and the chickpeas are golden and crispy.

Step 2: Make the Tzatziki Sauce

1. While the sweet potatoes and chickpeas are roasting, prepare the tzatziki sauce. Grate the cucumber and place it in a clean kitchen towel or cheesecloth. Squeeze out the excess moisture to ensure the sauce isn’t watery.
2. In a medium bowl, combine the grated cucumber with the yogurt, fresh dill, chives (if using), salt, black pepper, dried garlic, and lemon juice.
3. Mix everything well until smooth. Taste and adjust the seasoning as needed, adding more salt, pepper, or lemon juice to your liking.
4. Refrigerate the tzatziki sauce until you’re ready to serve. The longer it sits, the more the flavors will meld together.

Step 3: Assemble and Serve

1. Once the sweet potatoes and chickpeas are done, remove them from the oven and transfer to a plate or serving dish.
2. Spoon the tzatziki sauce on the side or drizzle it over the roasted sweet potatoes and chickpeas.
3. Garnish with extra fresh herbs, such as more dill or parsley, if desired.
4. Serve immediately while the sweet potatoes are warm and the tzatziki sauce is cold, creating a perfect balance of flavors and temperatures.

Nutrition Facts (Per Serving)

This recipe serves 2 people. Below are the approximate nutritional values per serving:

• Calories: 220
• Protein: 6g
• Carbohydrates: 35g
• Fat: 8g
• Fiber: 7g
• Sugars: 9g
• Sodium: 350mg
• Calcium: 100mg
• Vitamin A: 5500 IU (due to the sweet potato)

FAQs

Q: Can I use canned sweet potatoes instead of fresh ones?
A: While you can technically use canned sweet potatoes, fresh sweet potatoes will give a better texture and flavor when roasted. Canned sweet potatoes tend to be softer and may not hold up well during roasting.

Q: Can I substitute chickpeas with another legume or vegetable?
A: Yes! You can substitute chickpeas with other beans like black beans or kidney beans, or even roasted cauliflower or brussels sprouts for a different texture.

Q: Can I make this dish ahead of time?
A: Yes, you can roast the sweet potatoes and chickpeas ahead of time and store them in the fridge for up to 3 days. The tzatziki sauce can also be made in advance and refrigerated for up to 2-3 days. Just reheat the sweet potatoes and chickpeas in the oven before serving.

Q: Is this dish vegan?
A: The recipe as written is vegetarian due to the use of yogurt, but you can make it vegan by swapping the yogurt with a dairy-free alternative like coconut yogurt or cashew cream.

Tips for Making the Best Roasted Sweet Potato and Chickpeas with Tzatziki Sauce

• Even Roasting: Make sure the sweet potato cubes are spread out in a single layer to ensure they roast evenly. If they’re crowded on the baking sheet, they may steam instead of roasting.
• Crispy Chickpeas: For extra crispy chickpeas, try adding them to the baking tray after the sweet potatoes have been roasting for about 10 minutes. This will give them enough time to get crispy without burning.
• Flavor Boost for Tzatziki: Feel free to experiment with the flavors of your tzatziki sauce by adding a touch of garlic or even a little bit of olive oil to make it richer.
• Adjust the Spice: The red pepper in the sweet potato and chickpeas is optional, so feel free to adjust the amount or skip it entirely for a milder version.

Storage Tips

• Leftover Sweet Potatoes and Chickpeas: If you have any leftovers, store the roasted sweet potatoes and chickpeas in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven or microwave before serving.
• Leftover Tzatziki: Tzatziki can be stored in the refrigerator for 2-3 days in an airtight container. The longer it sits, the more the flavors will develop. If it thickens, you can thin it out with a little extra lemon juice or water.

Conclusion

This roasted sweet potato with chickpeas and tzatziki sauce is a quick, easy, and nutritious dish that combines a variety of flavors and textures in each bite. The sweetness of the roasted sweet potato pairs perfectly with the crunchy chickpeas and refreshing tzatziki sauce, making it a satisfying meal that’s full of wholesome ingredients. Whether you’re making it for a light dinner, a snack, or a side dish to complement your main course, this recipe is sure to impress with its vibrant flavors and simple preparation. Plus, it’s easily adaptable to your taste preferences, making it an excellent go-to recipe for any occasion. Enjoy!