INGREDIENTS:
2 medium sized sweet potatoes, scrubbed and cut in half lengthwise
1 can garbanzo beans, drained and rinsed
4 t ground cumin, divided
1 t smoked paprika
1 t curry powder
6 T olive oil, divided
1 C broccoli florets, blanched and well drained
1 clove garlic
½ lemon, juiced
¼ C tahini
Salt and pepper to taste
Garnish with chopped cilantro and red onion if you like
METHOD
Preheat the oven to 400 degrees. Line a sheet pan with foil and set aside.
In a mixing bowl, combine the garbanzo beans with the smoked paprika, curry, 2 T cumin and 2 T of the olive oil. Toss to combine and place on one side of the sheet pan. Pour 1 T of the remaining oil on the opposite side of the pan and place the sweet potatoes (cut side down) on top of the oil. Spread around to coat evenly. Bake for 40 minutes or until sweet potatoes are tender and garbanzo beans are nicely browned and crispy. *Shake pan to toss garbanzo beans halfway through cooking to prevent burning.
While potatoes are cooking prepare broccoli tahini sauce. Combine blanched broccoli, garlic, tahini, lemon juice, 2 t cumin and remain olive oil in a blender or food processor. Blend until smooth and creamy. Taste for salt and pepper and set aside.
When potatoes are cooked through carefully remove the flesh and mash lightly with salt and pepper. Scoop the prepared mash back into the reserved shell and top with roasted garbanzo beans and a generous dollop of the broccoli sauce. Garnish with cilantro and diced red onion if desired. Enjoy
Serves 2 as an entrée and 4 as a side dish
