What is it with autumn and making you want to eat orange hued vegetables? I'm not entirely sure, but they’re packed with nutrients and I do love ’em! The Pacific northwest weather has me craving, warm, savory, hearty meals. And, this Sweet Potato Garbanzo Bean Bake, which was inspired by Tone It Up's Sweet Potato Bake for the #TIU31 challenge, is just what I need to satisfy my craving.
One of my favorite foods this time of year is the sweet potato. Something about their sweet, savory flavor makes them a top choice as the colder weather sets in. They are more than just a Thanksgiving side and Autumn comfort food though; they’re actually incredibly good for you! Sweet potatoes contain almost no fat but they are high in fiber, beta-carotene, vitamin C and vitamin B6. Amazing, right?
What You'll Need
1 sweet potato, peeled and diced
1 can chickpeas, drained
½ onion, diced
3 garlic cloves, diced
1 green onion, chopped
1 teaspoon cumin
1 teaspoon smoked paprika
1 tablespoon dried oregano
1 tablespoon coconut oil, melted
pinch of salt
What You'll Need To Know
1. Preheat the oven to 350.
2. In a baking dish, add ALL ingredients and toss to combine.
3. Bake for 40 minutes
Notes: Serve this with Shrimp or Chicken for a protein boost!