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