Sweet Potato Medallions with Almond Sauce and Chickpea Salad
Serves 4 (serving size: about 1 1/2 cups salad, about 3 sweet potato medallions, and about 1 1/2 tbsp. sauce)
Photo: Greg Dupree; Styling: Lindsey Lower
4 small (4-oz.) sweet potatoes
1/4 cup creamy natural almond butter
3 1/2 tablespoons warm water
3 tablespoons fresh lemon juice, divided
2 tablespoons olive oil, divided
1 (15-oz.) can unsalted chickpeas, rinsed and drained
5 ounces baby arugula
3/4 teaspoon kosher salt
1 teaspoon black pepper
Est. added sugars 1g
How to Make It
Prick potatoes all over with a fork; place on a microwave-safe plate, and microwave at HIGH just until tender, about 5 minutes. Cut into 1/2-inch-thick rounds.
Whisk together almond butter, water, and 1 tablespoon lemon juice in a bowl. Set aside.
Brush potato slices on 1 side with 1 tablespoon oil. Heat a large skillet over medium-high. Working in batches, cook potato slices, oil side down, until golden brown, 2 to 3 minutes.
Combine chickpeas, arugula, salt, pepper, remaining 2 tablespoons juice, and 1 tablespoon oil in a large bowl. Divide chickpea mixture among 4 plates; top with sweet potato slices. Drizzle with almond butter sauce.
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