I love sweet potatoes and salads. Let’s just not combine them?!

Ingredients:

Sweet Potatoes and Topping;

2 medium sweet potatoes

1 cup chopped English cucumber

1 cup pomegranate seeds

1 cup Kalamata olives

2 tablespoons plain Greek yogurt

4 tablespoon olive oil

Salt & Black Pepper

Chickpeas;

1 can chickpeas

2 tablespoons olive oil

1 teaspoon ground cumin

1 teaspoon dried oregano

1 teaspoon cayenne

Salt & Black Pepper

Vinaigrette;

1/2 teaspoon salt

1/4 teaspoon black pepper

1/2 tablespoon fresh dill finely chopped

1/2 tablespoons freshly squeezed lime juice

2 tablespoons olive oil

Directions:

Sweet Potatoes;

1-Preheat the oven to 425 degrees F.

2- Cut the sweet potatoes lengthwise exactly in half and place on a large sheet pan.

3-Rub both side of the potatoes by using 4 tablespoons of olive oil.

4-Sprinkle 1/2 teaspoon salt and 1/4 teaspoon black pepper over the flesh side of the sweet potatoes.

5- Place the sweet potatoes flesh side down.

6-Roast for 35-45 minutes depending on the size of the sweet potatoes or until they are tender.

Chickpeas;  

1- Combine rinsed and drained chickpeas with olive oil, spices, salt and black pepper to taste and place on another sheet pan.

2- Roast the chickpeas at the same time as the sweet potatoes.

3-The chickpeas will be roasted in about 20-30 minutes.

Topping;

1-Add the chopped cucumbers, pomegranate seeds, roasted chickpeas and olives in a large bowl. 2- Gently toss to combine.

Vinaigrette;

Add all the vinaigretteingredients (1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/2 tablespoon fresh dill finely chopped, 1/2 tablespoons freshly squeezed lime juice and 2 tablespoons olive oil) in a bowl.

2- Whisk them until combined.

Assemble;

1-When the sweet potatoes are cooked, turn them flesh side up.

2- Smash down the insides a little bit with a fork.

3- Divide Greek yogurt, chickpeas, topping, and vinaigrette equally among the potatoes.

4- Serve warm or room temperature.

Enjoy!