It's a rainy, rainy day here in Victoria, The kind of pouring rain where you have to actually get up and look out the window because you can't believe just how wet it really is outside. Rainy days like this are coincidentally just the kind of day where you want to feel the most comfy. Rain always makes me want to turn on the oven, put on some good tunes and bake something warm and comforting to enjoy with a good book or a loved one, even more-so when that day happens to fall on thanksgiving weekend.
So, on a day like today I'm so excited to say we have Sophie Mackenzie of Wholehearted Eats helping us out with recipes on our blog for the fall! Sophie is the queen of all things nourishing, comforting and soul soothing. Her recipes are vibrant, hearty, and so delicious. Just the kind of girl you want to have around on a soggy day like today.
Today, Sophie is sharing a recipe for Moroccan Sweet Potatoes! This recipe would make the perfect vegetarian main for Thanksgiving Dinner this weekend! Traditional Soft baked sweet potatoes with a twist. They're ladled with protein-packed spiced chickpeas; warm Moroccan spices like paprika and coriander, and all drenched in lemony Chermoula and tahini sauces. It's a great mix of classic thanksgiving favourite and that little something adventurous. And despite it's long ingredients list, this recipe is very simple to toss together!
INGREDIENTS & RECIPE courtesy of Wholehearted Eats
4 Smaller Sweet Potatoes
Splash of Oil
Chermoula Sauce:
1 Bunch Cilantro (I cup packed)
1 Bunch Parsley (I cup packed)
3 Cloves Garlic
1/2 Cup Olive Oil
1 tsp Whole Cumin
1 tsp Whole Coriander
1/2 tsp Sea Salt
1 tsp. Smoked Paprika
1/4 Cup Lemon Juice (1 lemon)
1/2 tsp Chili Flakes
Chickpeas:
1 Can Chick peas, rinsed
1 Tbsp Olive Oil
1 tsp Ground Cumin
1/4 tsp Chili Powder
1/8 tsp Cinnamon
1/8 tsp Ginger
1/4 tsp Smoked Paprika
1/4 Cup Olives
Tahini Sauce:
2 Tbsp Tahini
2 Tbsp Water
Pinch of Sea Salt
1 tsp Lemon Juice
1) Begin by slicing the sweet potatoes lengthwise and rubbing them with the oil. Bake them on a parchment lined tray in a 375 F oven for 25-30 (or until soft) minutes -flipping halfway through.
2) Meanwhile make your Chermoula: Toast the cumin and coriander in a pan until fragrant, then combine it with all the other Chermoula ingredients in a high-speed blender. Puree until it turns bright green and becomes smooth in texture. Set this aside.
3) Make your tahini sauce by stirring together the tahini, water, lemon and salt. Set that aside too.
4) Finally, heat a pan to medium heat and add the oil, cumin, chili, cinnamon, ginger, and paprika along with the chickpeas. Toss to coat and cook until the mixture is warmed though, about 5 minutes. Add the chopped olives and continue to warm for another minute.
5) To serve, remove the cooked sweet potatoes from the oven. Drizzle them with the chermoula, top with some chickpeas, drizzle with the tahini, and garnish with some green onions, cilantro, or flaked almonds.
More comforting fall recipes like this can be found on Sophie's blog, Wholehearted Eats.
Sophie MacKenzie is a whole-food blogger who's work has been featured on The Feed Feed, Food52, Urban Outfitters and the Huffington Post. She has previously worked in New York as a food stylist, and currently is a regular contributor to the up-incoming food site Nom.
