Sweet potatoes are affordable, available year-round, and easy to store. You can pull this meal together easily with the rest of these pantry-friendly ingredients.
ACTIVE: 25 MIN • TOTAL: 40 MIN • SERVES 4
11⁄4 pounds sweet potatoes, cut into 1⁄2-inch dice
One 15.5-ounce can chickpeas, drained and rinsed, or 11⁄2 cups cooked chickpeas
3 tablespoons extra virgin olive oil
1 teaspoon ground cumin
1⁄2 teaspoon ground coriander
1⁄2 teaspoon plus 1⁄8 teaspoon kosher salt
1⁄4 teaspoon freshly ground black pepper
1⁄8 teaspoon cayenne pepper
11⁄2 cups water
1 cup basmati rice
1⁄3 cup chopped fresh cilantro, dill, or flat-leaf parsley (or a mix)
2 scallions (white and light green parts), thinly sliced
Smoky Tahini Dressing (check out Jessica’s book for the recipe)
Heat the oven to 425°F.
On a rimmed sheet pan, combine the sweet potatoes, chickpeas and oil. Toss to coat.
In a small bowl, combine the cumin, coriander, the 1⁄2 teaspoon salt, the black pepper and the cayenne pepper. Sprinkle over the sweet potatoes and chickpeas, then toss one more time and arrange in a single layer. Roast for 25 to 30 minutes, until the sweet potato pieces are tender and golden brown.
Meanwhile, bring the water and the 1⁄8 teaspoon salt to a boil. Stir in the rice. Cover tightly and reduce the heat to low. Cook for 15 minutes. Remove from the heat, fluff with a fork and let stand, covered, for 5 minutes more.
Spoon the rice onto a large serving plate. Add the sweet potatoes and chickpeas. Sprinkle the cilantro and scallions over the top and drizzle with as much of the Smoky Tahini Dressing as you like.