I love sweet potatoes and lime. One summer I spent months eating sweet potatoes covered in salsa and lime with grilled chicken and sometimes rice, all mixed together in a sloppy bowl. I gained a ton of weight, but it was all I wanted! And the flavors hit all the right spots–sour, spicy, fatty. This recipe is sort of like that, but, I guess, not really.
- 4 medium sweet potatoes
- 2 cups cooked chickpeas (or a can, I cook and freeze my own so I use cups)
- 1/2 cup lime juice
- 2-3 tablespoons coconut oil
- 1/4 cup sliced green onion
- 1/2 cup chopped cilantro
- 2 tablespoons curry powder or curry coconut spice
- garlic powder, pepper
Preheat oven to 400. Wash and cut sweet potatoes in largeish chunks, then soak in the lime juice for 10 minutes or so. Toss the chunks in room temperature (liquid) coconut oil, then season with the curry powder. Roast until tender, with a nice roasted skin but not mushy, then remove from oven. Once the potatoes have slightly cooled, toss in cilantro and green onion.
While potatoes are roasting, season chickpeas heavily with garlic powder, salt, and pepper. Then fry them until crispy and flaky in olive oil. Make sure to not over-crowed your pan and to drain cooked chickpeas on a paper towel.
Chickpeas can be mixed in with the potatoes or served on top with siracha. Then proceed to your sweet, sour, spicy, flavor explosions.