Spring Roasted Sweet Potato & Asparagus with Crispy Onion Chickpeas & Whipped Avocado


  • 15 prep-time
  • 30 minutes cook-time


Gluten Free, Lacto-ovo-vegetarian, Pescatarian, Soy Free, Vegetarian


For the veggies:

0.50 lb sweet potatoes

sliced into 2 inch “fries”

2 whole leeks

cleaned and sliced into 1/2 inch pieces

2 tablespoons olive oil


0.50 teaspoon dried oregano
0.50 teaspoon salt

plus more for asparagus

0.25 teaspoon pepper
1 bunch asparagus

cut into 2 inch pieces

For the chickpeas:

13 oz can chickpeas

rinsed and drained

1 tablespoon olive oil
0.50 teaspoon salt
0.25 teaspoon pepper
1 tablespoon onion granules

For the whipped avocado:

1 large avocado
0.25 cup sour cream
0.50 whole lemon


2 tablespoons basil or parsley
0.25 teaspoon salt
1 pinch pepper

For the salad:

2 tablespoons crushed pistachios
1 oz ricotta salata

(can substitute for feta or goat cheese)

1 cup arugula
0.50 tablespoon fresh mint
1 teaspoon honey





Preheat the oven to 425. Line two sheet pans with parchment paper and set aside.



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.



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.



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.



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.



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.

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