Ingredients

For the Roasted Sweet Potatoes:

• 2 sweet potatoes, peeled and cut into cubes or wedges
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon Italian herbs (or your preferred herb mix)

For the Chickpea-Pea Pesto:

• 1/2 cup chickpeas (cooked or canned, drained)
• 1 cup peas (frozen or fresh)
• 8 to 10 basil leaves, fresh
• 20g vegan Parmesan cheese (1/4 cup), optional for added creaminess
• 2 cloves of garlic, minced
• 1 teaspoon salt
• Black pepper to taste
• 2 tablespoons olive oil

Steps How to Make It

Step 1: Prepare the Sweet Potatoes

Preheat your oven to 400°F (200°C). Begin by preparing the sweet potatoes. Peel them and cut them into cubes or wedges, depending on your preference. Place them on a baking sheet lined with parchment paper or a silicone mat to prevent sticking.

Drizzle the sweet potatoes with 2 tablespoons of olive oil, ensuring that they are well-coated. Sprinkle 1 teaspoon of salt and 1 teaspoon of Italian herbs evenly over the sweet potatoes. Toss them to coat and spread them out into a single layer on the baking sheet. This will ensure even cooking and a perfect caramelization.

Step 2: Roast the Sweet Potatoes

Place the baking sheet with the sweet potatoes in the preheated oven. Roast for 30-35 minutes, or until the sweet potatoes are golden brown and tender, flipping them halfway through cooking for an even roast. Keep an eye on them to make sure they don’t burn. The sweet potatoes should be crispy on the outside and soft on the inside.

Step 3: Prepare the Chickpea-Pea Pesto

While the sweet potatoes are roasting, prepare the pesto. In a food processor or high-speed blender, combine the chickpeas, peas, basil leaves, vegan Parmesan cheese (if using), garlic, salt, and a generous amount of black pepper. Pulse until the mixture begins to come together.

Once the ingredients are finely chopped, slowly add the 2 tablespoons of olive oil while continuing to blend. You may need to scrape down the sides of the food processor or blender to ensure everything is fully incorporated. Blend until the pesto reaches a creamy, smooth consistency. If the pesto seems too thick, you can add a little water or extra olive oil to thin it out to your desired consistency.

Step 4: Assemble the Dish

Once the sweet potatoes are done roasting, remove them from the oven and let them cool slightly. Arrange the roasted sweet potatoes on a serving platter or individual plates. Spoon the creamy chickpea-pea pesto over the top of the warm sweet potatoes, allowing the sauce to coat the vegetables in its vibrant green hue.

Garnish the dish with extra fresh basil or a sprinkle of vegan Parmesan for an added touch of flavor. If you prefer, you can drizzle a bit more olive oil on top for extra richness.

Prep Time

• 15 minutes

Cooking Time

• 35 minutes

Total Time

• 50 minutes

Servings

• Serves 2-4 people, depending on portion size.

Explanation of the Recipe and Why It’s Timeless

This Roasted Sweet Potatoes with Chickpea-Pea Pesto recipe is a prime example of how combining just a few simple ingredients can create a timeless dish that is both delicious and nutritious. The sweetness of the roasted sweet potatoes pairs perfectly with the creamy, savory pesto made from chickpeas, peas, and fresh basil. This marriage of textures and flavors is not only satisfying but also offers a balance of nutrients, making it a wholesome meal option.

Sweet potatoes are a pantry staple for many, prized for their versatility and health benefits. They are packed with vitamins, especially vitamin A in the form of beta-carotene, which is essential for good vision and skin health. The fiber content in sweet potatoes also promotes digestive health and helps maintain stable blood sugar levels, making them a great choice for balanced eating.

The chickpea-pea pesto is an exciting twist on traditional pesto recipes, which usually use pine nuts and Parmesan cheese. Chickpeas add a creamy texture while providing plant-based protein, making this pesto an excellent option for vegans and vegetarians. The peas also contribute a fresh, sweet flavor and are rich in fiber, vitamins, and minerals like folate, which is important for cell growth and metabolism.

By swapping out traditional ingredients like heavy cream and cheese, this recipe makes use of whole, plant-based ingredients that are not only healthier but also sustainable for the environment. It’s the kind of recipe that appeals to a wide range of dietary preferences, from those following vegan or vegetarian diets to those simply looking for a tasty, light meal option.

Furthermore, the combination of herbs, garlic, and olive oil brings depth and freshness to the dish, elevating the simple roasted sweet potatoes into something extraordinary. Whether served as a main course or a side dish, this recipe is perfect for a variety of occasions, from a casual weeknight dinner to a gathering with friends.

Nutrition Facts (Approximate per serving)

• Calories: 300 kcal
• Fat: 14g
• Carbohydrates: 40g
• Fiber: 6g
• Protein: 7g
• Sugar: 9g
• Sodium: 400mg

FAQs

1. Can I use regular potatoes instead of sweet potatoes? Yes, regular potatoes can be used as a substitute, but sweet potatoes bring a natural sweetness that complements the pesto beautifully. Regular potatoes may be slightly less sweet and might need more seasoning.
2. What can I use instead of vegan Parmesan cheese? If you don’t have vegan Parmesan, you can substitute with any type of non-dairy cheese or even nutritional yeast for a cheesy flavor. You can also skip it entirely for a lighter version.
3. Can I make the pesto ahead of time? Absolutely! The pesto can be stored in an airtight container in the fridge for up to 3 days. Just give it a quick stir before using. You can also freeze the pesto for up to 1 month.
4. Can I add more protein to this dish? Yes! If you want to increase the protein content, consider adding roasted chickpeas or grilled tofu as a topping, or serve the dish alongside a plant-based protein like lentils or quinoa.

Tips How to Make

• Make sure to cut the sweet potatoes into uniform sizes to ensure they roast evenly.
• If you prefer a bit of tang in your pesto, you can add a squeeze of lemon juice to brighten the flavors.
• For a smoky flavor, you can add a pinch of smoked paprika to the pesto or the sweet potatoes before roasting.

Storage Tips

• Refrigeration: Leftovers can be stored in an airtight container in the fridge for up to 2-3 days.
• Freezing: The pesto can be frozen in small portions (ice cube trays work well) for up to 1 month. The roasted sweet potatoes are best consumed fresh but can also be refrigerated and reheated.

Conclusion

The Roasted Sweet Potatoes with Chickpea-Pea Pesto recipe is a timeless dish that combines wholesome, plant-based ingredients with fresh, vibrant flavors. The natural sweetness of the roasted sweet potatoes is perfectly complemented by the creamy, savory pesto, making it a balanced and satisfying meal. This recipe is not only nutritious but also versatile, offering endless possibilities for customization. It’s a wonderful dish for any occasion, whether you’re cooking for yourself, family, or friends. Plus, it’s quick and easy to prepare, making it a staple in any busy cook’s recipe collection.