This dish has the perfect balance of savoury, sweet and fresh! The sweet potatoes are roasted cut side down to caramelise and intensify their natural sweetness, served with miso, tahini butter, crispy chickpeas and a fresh salad.
This recipe serves four, if you are cooking for two simply halve the recipe. To prevent food waste we recommend roast the entire tin of chickpeas, store in an airtight jar and sprinkle over your salads for a little extra crunch.
Roasted sweet potatoes
Miso, tahini butter
Fresh cos with feta