Roasted Sweet Potatoes
with Romesco & Avocado Caper Salad
Capers are tiny, unopened flower buds, pickled in brine or vinegar. These salty flavor bombs mix with creamy avocado, smoky romesco sauce, and earthy roasted sweet potatoes in this filling dish.
INGREDIENTS
- 2 sweet potatoes, cut into wedges
- 13.4 oz chickpeas, drained, rinsed, and patted dry
- 1 tsp ground coriander
- 1 avocado, halved, peeled, and thinly sliced
- 0.25 oz parsley, leaves picked
- 1 tbsp capers
- 2 oz roasted tomatoes, roughly chopped
- 1 tbsp red wine vinegar
- 6 oz romesco sauce
- 3 tbsp olive oil*
- Salt*
- Pepper*
- *Not included
- Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
- For full ingredient list, see Nutrition.
INSTRUCTIONS
Preheat oven to 425°F. Combine sweet potatoes, chickpeas, coriander, 2 tbsp olive oil, and a pinch of salt and pepper on foil-lined baking sheet. Toss to evenly coat and roast until sweet potatoes are tender and chickpeas are crispy, 20 to 25 minutes. (4-serving meal: use ¼ cup olive oil)
Stir together avocado, parsley, capers, roasted tomatoes, vinegar, and 1 tbsp olive oil in medium bowl. Season to taste with salt and pepper. (4-serving meal: use 2 tbsp olive oil)
Spread romesco sauce on bottom of serving bowls and add roasted sweet potatoes and chickpeas. Top with avocado caper salad. Dig in!
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