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Baked Sweet Potatoes with Crispy Chick Peas & Cauliflower

With an abundance of mini sweet potatoes on hand, these were baked alongside chick peas and cauliflower and served with an avocado pesto drizzle. The combination brought melt-in-your-mouth deliciousness.


  • 8-10 mini sweet potatoes

  • 1 small head (or 1/2 large) cauliflower, cut into small bite-size florets

  • 2 cups (1 can) chickpeas/garbanzo beans, drained, rinsed and dried

  • Olive oil

  • Spices: garlic powder, paprika, oregano, salt and pepper

For the Avocado pesto sauce:

  • 1 avocado

  • 1/4 cup chopped red onion

  • 1/4 cup chopped parsley

  • 1/2 cup pesto sauce

  • Olive oil to thin sauce


  1. Preheat oven to 400 degrees

  2. Scrub the sweet potatoes and cut off any hard ends or blemishes, pat dry

  3. Score sweet potatoes and lay on baking dish

  4. Drizzle and rub in olive oil and spices

  5. Spread cauliflower on cookie tray and garbanzo beans on other half of tray, or second tray if no room

  6. Drizzle olive oil and spices

  7. Put potatoes in the oven and bake 40 min until very soft and easily pierced with a fork

  8. Add tray of beans and cauliflower in oven 15 minutes later as they will take less time to bake

  9. Combine sauce ingredients until avocado smashed and well mixed- using fork or small blender

  10. To assemble, place 2-3 potatoes in individual serving bowl and split with knife. Pour on beans and cauliflower and drizzle generously with sauce.

  11. Use as side dish or as main course with a leafy green salad.


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