 1000 Chapel Street New Haven, CT (203) 562-3888 |
"A Vegetarian Restaurant Since 1975"
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Moroccan Roasted Sweet Potatoes, with Chic Peas and Walnuts, by Claire Criscuolo, RN The protein for this dish comes from the chic peas and walnuts, but sometimes for even more flavor and the heart healthy benefits of soy, I add a package of either soy chicken strips or cubes of firm tofu to the potatoes before baking. The flavors are wonderful, and wait until you smell the aromas coming from your oven! Serve this with blanched broccoli, topped with slivers of fresh garlic, and a drizzle of extra virgin olive oil, salt and pepper. Serves 6-8 6 Medium sweet potatoes, cut into 1-inch cubes 3 Medium carrots, cut on the diagonal into ½ inch slices 1 Large, sweet yellow onion, sliced into 1/4 inch rings, separated 3 Tablespoons extra virgin olive oil 2 Teaspoons cinnamon 1/4 Cup brown sugar or pure maple syrup 1 Tablespoon vanilla extract 1/4 Cup golden raisins or sliced dried apricots 1/3 Cup chopped walnuts or almonds ½ To one pound soy chicken strips or firm tofu, cut into 1/4 inch cubes, optional salt and pepper to taste 2/3 Cup water 1 16 ounce can chic peas, drained Preheat the oven to 400 degrees. In a large bowl, combine the sweet potatoes, carrots, onion, olive oil, cinnamon, brown sugar, vanilla, raisins, walnuts, and soy chicken strips or tofu, if using, the salt and pepper, and the water. Toss well. Taste for seasonings. Spray a 4 quart glass or metal baking dish with non stick olive oil spray. Turn the potato mixture into the prepared dish, using a rubber spatula to scrape the bowl of the juices. Cover the baking dish tightly with foil. Bake in the preheated oven for about 45 minutes until the potatoes are just tender. Remove the foil and stir in the chic peas. Continue cooking for ten minutes, until heated through. |