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Sweet Potato Medallions with Almond Sauce and Chickpea Salad

Photo: Greg DuPree; Styling: Lindsey Lower

Yield

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

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.

Ingredients

  • 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

Nutrition 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

How to Make It

  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.