Spring Roasted Sweet Potato & Asparagus with Crispy Onion Chickpeas & Whipped Avocado
DETAILS:
- 15 prep-time
- 30 minutes cook-time
DIETS & ALLERGENS
Ingredients
Instructions
STEP
1
Preheat the oven to 425. Line two sheet pans with parchment paper and set aside.
STEP
2
Add the sweet potato and leeks to a sheet pan, drizzle with 1 1/2 tbsp of the olive oil, oregano, salt and pepper. Toss to combine. Place in the oven for 15 minutes.
STEP
3
While the sweet potatoes roast, prep the chickpeas. Add the chickpeas to a bowl with the olive oil, salt, pepper and onion granules. Toss to combine. Place on a sheet pan, spread out and roast for 15-18 minutes, until browned.
STEP
4
Remove the sweet potatoes and leeks from the oven, add the asparagus and remaining 1/2 tbsp olive oil plus a pinch of salt. Gently toss and place back in the oven for another 15-17 minutes until veggies are fully cooked.
STEP
5
While the veggies roast, make the whipped avocado. Add the avocado, sour cream, lemon juice, basil, salt and pepper to a blender or food processor. Process until smooth. Set aside.
STEP
6
Spread the avocado whip onto a plate, top with the arugula, sweet potato and asparagus mix, chickpeas, ricotta salata, pistachios and mint. Drizzle with honey if using.
STEP
7
Sprinkle Beeya seed cycling blend on top (optional)