Smashed Feta Sweet Potato Boats
Directions
- 1Place drained chickpeas on paper towels, blot dry. Add olive oil, cumin, coriander, paprika, salt, and pepper. Toss to coat. Push to one side of the pan.
- 2Slice sweet potatoes in half lengthwise, rub with olive oil and season with salt and pepper. Place cut-side down on the pan with the chickpeas.
- 3Roast in a 425°F oven until potatoes are tender and chickpeas crispy, about 25-30 minutes.
- 4Meanwhile, zest and juice lemon into a bowl. Add feta, parsley, mint, olive oil, and pepper. Mash with a fork.
- 5Wash kale, but don't dry. Heat oil in a skillet, add garlic and cook until fragrant. Tear kale into skillet, add salt, cover and cook until tender.
- 6Smash sweet potatoes gently with a fork. Add feta mixture and chickpeas. Drizzle with tahini and top with herbs.
Ingredients
- 1 15.5-ounce can chickpeas
- 3 tablespoons olive oil
- 1 teaspoon kosher salt
- 1 freshly ground black pepper
- 0.5 teaspoon ground cumin
- 0.5 teaspoon ground coriander
- 0.5 teaspoon sweet paprika
- 2 medium sweet potatoes
- 1 lemon
- 6 ounces feta
- 2 tablespoons parsley
- 1 tablespoon mint
- 1 tahini
- 1 olive oil
- 2 cloves garlic
- 1 large bunch lacinato kale
Equipment
ovensheet panpaper towelssmall bowlforkskilletknife
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