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This Vegetarian Recipe Is What's For Lunch

Food52 helps people become better, smarter, happier cooks. It was named Best Food Publication at the 2012 James Beard Awards and Best Culinary Website at the 2013, 2014, and 2015 IACP Awards.
Photo: Courtesy of Food52.
By Renee Kemps

It's amazing how a few simple ingredients can yield a delicious, filling, and comforting meal. Renee Kemps' recipe works deliciously as a side or a light meal. The combination of creamy sweet potato with the tangy goat cheese and chickpeas is both satisfying and flavourful. I used a combination of cilantro and flat leaf parsley and it was the perfect garnish to finish this dish. I loved the combination of flavours and enjoyed this as a great light lunch and then again as a side with a roasted chicken breast.

Roasted Sweet Potato With Chickpeas, Goat Cheese, & Coriander
Makes 4 halves

2 large sweet potatoes
2 tbsp olive oil
100g chickpeas
200g goat cheese
Lemon juice, to taste
1 handful fresh coriander
Photo: Courtesy of Food52.
1. Preheat oven to 200º C. Cut the sweet potatoes in half lengthwise. Brush the top and skins with 1 tablespoon olive oil. Place the sweet potatoes, cut-side down, on a baking tray lined with parchment paper. Roast for 45 minutes, or until completely cooked through.

2. Take the sweet potatoes out of the oven. Turn them over and use a fork to make little pricks in the soft flesh. Season with salt and pepper.

3. Divide the chickpeas and goat cheese over the four halves and place them back into the oven for about 10 minutes, or until the goat cheese has melted.

4. Take the sweet potatoes out of the oven, drizzle with the remaining 1 tablespoon of olive oil, some lemon juice to taste, and add the coriander. Serve and enjoy!