Roasted Sweet Potato and Broccoli Rabe with Peanut Sauce

Peanut Sauce:

• 1/3 cup smooth natural peanut butter

• 1 inch piece of ginger, peeled and finely grated

• 1 tablespoon lime juice

• 1/2 teaspoon soy sauce

• 1/3 cup water

• salt and black pepper to taste

Roasted Vegetables:

• 2 medium sweet potatoes, chopped into 1 inch pieces

• 2 tablespoons olive oil

• 1 1/2 teaspoons paprika

• 1 1/2 teaspoons cumin

• 1 1/2 teaspoons garlic powder

• salt and black pepper to taste

• 1 1/2 cups cooked chickpeas

• 1 cup cherry tomatoes

• 1 bunch broccoli rabe, chopped into 2-inch pieces 

Preheat oven to 400 degrees.

Make the peanut sauce by whisking together all ingredients until smooth. Adjust seasonings to taste and set aside.

In a large bowl combine sweet potatoes with 1 tablespoon olive oil, 1 teaspoon paprika, 1 teaspoon cumin, 1 teaspoon garlic powder, salt and pepper. Toss sweet potatoes to coat evenly, then spread on a baking tray to roast for 30 minutes.

While sweet potatoes are roasting, combine chickpeas, cherry tomatoes, broccoli rabe, 1 tablespoon olive oil, 1/2 teaspoon paprika, 1/2 teaspoon cumin, 1/2 teaspoon garlic powder, salt and pepper in the bowl. Toss to combine and coat with seasonings.

After 30 minutes of roasting sweet potatoes, flip them with a spatula and move to the outer edges of roasting pan. Add chickpea mixture to the center of the roasting pan and put back into the oven for 20 minutes.

Once finished cooking, serve roasted vegetables over greens or your favorite grain. Drizzle generously with peanut sauce.