Yield

3 servings

Type

Side Dish

Time

1 hour 10 minutes

Level

Easy

Cook chickpeas

01.

Place skinned chickpeas on a baking sheet lined with parchment paper. Then, coat with olive oil and toss with paprika and dill seasoning. Bake for 25 minutes at 400°

Boil potatoes

02.

Wash the sweet potatoes and heat up water in a 5-qt Dutch oven over high heat. Once boiling, place the sweet potatoes in the water. Boil for 10 minutes

Boil potatoes

03.

Remove the sweet potatoes from the water and cut them ⅔ of the way through. Place a tablespoon of butter in each slit. Bake for 25-35 minutes at 350°F.

Boil potatoes

04.

When the sweet potatoes are cooked, use a spoon to fill each one with roasted chickpeas and then tatziki.

Garnish

05.

Then, garnish with your toppings of choice. I used feta cheese, truffle salt, diced cucumber, fresh dill, and spicy honey.

Savory Mashed Sweet Potatoes

Spinach and Mushroom Rice

Crispy Parmesan Brussel Sprouts

Cilantro Lime Basmati Rice

Roasted Green Beans

Smashed Cheesy Potatoes

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