Sweet Potato Medallions with Almond Sauce and Chickpea Salad

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Sweet Potato Medallions with Almond Sauce and Chickpea SaladRecipe

Photo: Greg DuPree; Styling: Lindsey Lower

It may seem too good to be true, but it's not: This impressive plate requires only 5 ingredients (water, oil, salt, and pepper are freebies). In place of almond butter, you can use any nut butter you like--try peanut, cashew, or sunflower butter. And if canned chickpeas aren't in your pantry, try cannellini or navy beans.

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


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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


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.

Created date

October 2016

Nutritional 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