Roasted Sweet Potatoes With Chickpeas, Feta, and Cilantro


Makes 4 halves

2 big sweet potatoes 

2 tbs olive oil 

sea salt and freshly ground pepper 

1 can of chickpeas, drained 

1/4 cup feta or goat cheese, crumbled 

handful fresh cilantro or coriander, chopped up 

extra olive oil, to serve 

fresh lemon, halved for juicing

 Instructions: Preheat oven to 200 C. Cut the sweet potatoes in half. Brush all sides (also the skin) with olive oil. Place the sweet potatoes cut side down on a baking tray with parchment paper. Roast for 45 minutes, or until completely cooked through. Take the sweet potatoes out of the oven. Turn them around and use a fork to make little insertions in the soft ‘flesh’. Season with salt and pepper. Divide the chickpeas and feta cheese over the four halves and place them back into the oven for about 10 minutes, or until the feta cheese has melted. Take the sweet potatoes out of the oven, drizzle with some olive oil and a drop or two of YL lemon essential oil and add the cilantro. Serve & enjoy!

Photography is my own, recipe is adapted from Renée Kemps.

Mary Beth