Happy Monday! I know, who says that? As a photographer, I work a lot on the weekends. Mondays are still tough as I usually have piles of emails to answer, and editing to start.  I somehow manage to squeeze in some cooking up new recipes ideas!  Mondays usually require extra extra coffee!

Good news though, I have lots more yummy recipes coming this week. So that has to be a good reason for a happy Monday, right?!

First up is a roasted chickpea and roasted sweet potato salad.  I love roasted chickpeas! Yesterday I decided to make some for lunch, along with some sweet potatoes and other yummy vegetables.  This was so fresh and delicious, I might have it again today!

Look at those pretty colors! Chickpeas, Cucumber, Tomato, Sweet Potato & Avocado. A bowl full of nutrition and deliciousness!

This recipe is so yummy and fun to make!  Without further ado, here are the instructions!

Peel and chop and your sweet potato into wedges.

Put them on a baking sheet. Season with the cinnamon, salt and pepper. Drizzle the coconut oil on top. Bake for 30 minutes.

Meanwhile, drain and rinse your chickpeas.

Transfer to a bowl and season with chili powder, paprika and some salt and pepper.

After the sweet potatoes have cooked for 30 minutes, flip them over and add the chickpeas to the pan. Mix everything together. (You shouldn’t need anymore oil). Bake for another 20-30 minutes.

Prepare your cucumber and tomato while they cook, and add to your serving dish. Once the sweet potatoes and chickpeas have finished, add them to the bowl. Juice the ½ lemon and drizzle the syrup over. Mix well.

Ingredients:
1 sweet potato
1 teaspoon ground cinnamon
1 tablespoon coconut oil
½ can chickpeas
½ teaspoon chili powder
1 teaspoon paprika
½ large cucumber, diced
1 Roma tomato, diced
Salt and pepper, to taste

Dressing:
1 teaspoon maple or agave syrup
Juice of ½ a lemon

Directions:

Preheat your oven to 350F

Peel and chop and your sweet potato into wedges. Put them in a baking sheet. Season with the cinnamon, salt and pepper. Drizzle the coconut oil on top. Bake for 30 minutes.

Meanwhile, drain and rinse your chickpeas. Transfer to a bowl and season with chili powder, paprika and some salt and pepper.

After the sweet potatoes have cooked for 30 minutes, flip them over and add the chickpeas to the pan. Mix everything together. (You shouldn’t need anymore oil). Bake for another 20-30 minutes.

Prepare your cucumber and tomato while they cook, and add to your serving dish. Once the sweet potatoes and chickpeas have finished, add them to the bowl. Juice the ½ lemon and drizzle the syrup over. Mix well.

Enjoy!