Baked Sweet Potato with Harissa Chickpeas

This recipe is not traditional at all, but it was SO good. We made this by getting creative with stuff that we have in the kitchen right now, and we couldn’t be picky. We’re all in the same boat, trying to stretch our groceries as far as possible. So, I encourage you to do what we did and make some creative use of your orphan ingredients (i.e. items that are alone and left in your pantry or fridge to expire shortly). My orphan ingredients in this recipe included one single sweet potato that was soon to grow tentacles, and a nearly over-ripe avocado.

Most of the flavours in this dish are ones you’d customarily see together, like harissa, lemon, dill, tahini and cumin. Find flavours that work together, but then don’t be afraid to use ingredients that are more neutral and won’t compete with your flavour profile. I used rice, sweet potato, chick peas and avocado which are all neutral in flavour and carry spices and herbs very well!

Marc was skeptical when I told him what my dinner plans included, but he loved this dish. And you will too! This recipe makes two servings. Perfect for date night (inside, and with a live-in partner, of course).

Ingredients:

1 large sweet potato

1 ripe avocado

1 tbsp of fresh dill, chopped

For the rice:

1 cup of brown rice

2 cups of water or stock

1/2 tsp of ground cumin

1 tsp of turmeric

A pinch of salt

For the chickpeas:

1 can of chickpeas, or 1 cup of dried chickpeas that have been soaked and cooked

1 tbsp of olive oil

1 tsp of sea salt

2 tsp of harissa spice

For the sauce:

1 tbsp of tahini

The juice from 1/2 a lemon

2 -3 tsp of maple syrup

1 tbsp of greek yogurt

2 tbsp of almond milk

Salt and pepper to taste

Instructions:

The first thing you should do is roast your sweet potato. Wash the skin well and the poke it with a fork all over. Place it in a pan and roast at 400 degrees for 1 hour and 25 minutes. This is the longest part, so start this in advance. Your house will start to smell like that yam and marshmallow dish that people love at Thanksgiving. You’re welcome.

When your potato has about 30 or 40 minutes left, start the rice. Place the ingredients “for the rice” in a pot on the stove. Bring to a boil and then reduce to a simmer and cook covered for about 30 minutes. The rice is done when it is tender and no longer crunchy.

When your potato has about 15 minutes left, add the ingredients “for the chickpeas” to a bowl and toss to coat. Pour onto a sheet pan and place in the oven alongside the potato. Give them a toss with a spatula every 5 minutes or so.

While everything is cooking, make the sauce. Place all of the ingredients “for the sauce” in a. small bowl and whisk with a fork or a small whisk until smooth. Taste it and adjust the ingredients until you’re happy with the mix.

When the sweet potato is done, pull it from the oven and slice it in half. Use a fork to fluff up the flesh of the potato, and feel free to add a bit of butter and/or salt to season the potato itself. Place some rice on a plate, and nestle the potato half on top. Then top the potato with half of an avocado, diced into small pieces. Add a large serving of the roasted harissa chickpeas, then drizzle with the sauce. Sprinkle with dill, and enjoy!