INGREDIENTS
- 1 medium sweet potato
- Olive oil
- 1 can chickpeas (save half the juice for puree)
- 1 teaspoon garlic powder
- Salt and pepper to taste
DIRECTIONS
- Heat oven to 425F.
- Cut sweet potato into quarters. Place on baking sheet with silicone mat. Drizzle olive oil over potato wedges. Roast for 20-25 minutes or until you can easily poke with a fork.
- Once sweet potato is cooled, peel the skin.
- Blend all ingredients until smooth. Enjoy with a rainbow of vegetables!