 | Ingredients:
2 Pound(s) peeled and diced sweet potato
2 Tablespoon(s) rice vinegar
1 Tablespoon(s) olive oil
1 Clove(s) garlic
1/2 Teaspoon(s) salt
1/4 Teaspoon(s) pepper
1 Can(s) 15oz Chickpeas
1/2 Cup(s) fresh cilantro
4 Cup(s) baby arugula
1/4 Cup(s) crumbled goat cheese |
Directions:
1. Preheat the oven to 450F. Spray a large rimmed baking sheet with nonstick spray. Spread the potatoes on the prepared baking sheet. Bake until fork-tender, 25 minutes, stirring twice during cooking.
2. Meanwhile, to make the dressing, combine the vinegar, oil, garlic, salt and pepper in a large bowl; whisk until blended.
3. Add the potatoes, chickpeas, and cilantro to the dressing; toss to coat. Transfer 2 cups of the potato mixture to a container and let cool. Cover and refrigerate up to 3 days for later use in Sweet Potato Falafel Sandwiches. Place the arugula on a platter; top with the remaining 4 cups of potato mixture and sprinkle with the chesse. |
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