ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Sweet Potato Medallions with Almond Sauce and Chickpea Salad

Photo: Greg Dupree; Styling: Lindsey Lower
Yield

Serves 4 (serving size: about 1 1/2 cups salad, about 3 sweet potato medallions, and about 1 1/2 tbsp. sauce)

It may seem too good to be true, but it’s not: This impressive, full plate requires only 5 ingredients (water, oil, salt, and pepper are considered freebies). Microwaved sweet potatoes are sliced into medallions, brushed with oil, and lightly seared so they become satisfyingly steak-like. The creamy, nutty sauce adds richness, and the lemon-dressed arugula-chickpea salad bulks up the plate beautifully. In place of almond butter, you could substitute any nut butter you like—peanut, cashew, or sunflower butter would be delicious. And if canned chickpeas aren’t in your pantry, you can use another mild legume; try cannellini or navy beans.

Ingredients

  • 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

Nutrition Information

  • calories 379
  • fat 17 g
  • satfat 2.1 g
  • monofat 10.6 g
  • polyfat 2.9 g
  • protein 12 g
  • carbohydrate 47 g
  • fiber 10 g
  • cholesterol 0.0 mg
  • iron 3 mg
  • sodium 493 mg
  • calcium 208 mg
  • sugars 7 g
  • Est. Added Sugars 1 g

How to Make It

  1. 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.

  2. Whisk together almond butter, water, and 1 tablespoon lemon juice in a bowl. Set aside.

  3. 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.

  4. 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.