Loaded Sweet Potatoes with Crispy Chickpeas and Salsa Macha
A flavorful, nutritious vegetarian dinner for when you're cooking for one
I was toying with — well, actually more than toying, I was actively testing — recipes and ideas for this week’s newsletter, and nothing was grabbing me or working out the way that I’d imagined. I have a high standard for the recipes I share here — it’s always my goal to wow you in some way — but none of my “concepts” were gelling.
Then one evening, not having anything particular in mind for dinner (because I had been working on recipes all day), it was going to be a “scrounging” dinner where Steve and I cobble together our own meals. I had eaten a big lunch that day and wasn’t very hungry for dinner. I also was NOT in the mood for meat or animal protein of any kind, so I decided to make use of the Japanese sweet potatoes I’ve been finding in the supermarket lately. I was REALLY in the mood for that. With a potato as my base, I pulled in other elements I had on hand — steamed broccoli for something green, roasted chickpeas for a plant-based protein, a dollop of labneh, and drizzle of a delectable sauce — and you know what, it was better than any of the “planned” dishes I’d been working through all day. So today, I’m bringing you a polished version of that whipped-together meal that I know I’ll be recreating again and again on nights I’m craving a delicious low-pressure meal for one (though it’s easy to double, or quadruple, if needed!).
If you haven’t tried Japanese sweet potatoes yet, please promise me that you will. They are a meal in themselves, and are the most delicious potatoes. Sometimes they feel more like dessert than not, but with savory elements added, they strike the perfect balance. Note that the potato I photographed for today’s newsletter was a garnet yam (because I had already eaten all the Japanese sweet potatoes!), and if you don’t like sweet potatoes, use an Idaho!
I know this seems like a lot of different cooking processes for one little loaded potato (you’ll steam the broccoli while the other veggies roast), but we all know that steaming barely dirties the pot and steamer. A quick rinse dispatches the minimal mess. The chickpeas go in the oven at the same time as the potato, and, if you time it right, you can potentially even cook them right on the same pan. Whether you use one baking sheet or two, lining the pan with foil makes cleanup a breeze.
Labneh, which I bought for an idea that never materialized, is thick and rich like sour cream but not as — well — sour, so was perfect on the potato. The crowning jewel of the meal, though, was the salsa macha. Since the early days of developing Veg Forward, I’ve almost always kept a jar of this irresistible condiment on hand, but we ran out a few months ago, so I made a new batch and documented it on Instagram. I included an abridged version of the recipe on IG, but below I’m sharing the entire recipe in case you don’t have my book (yet!). I highly recommend you try it. It may seem like a bit of work to make, but you’ll be rewarded for months to come.
Here’s to taking the pressure off dinner time! I hope this reminds you that every meal needn’t be a performance, and sometimes it can just be a comfort.
The Best of March
Before we get to today’s recipe, here are a few recipes from the Susanality archives to bookmark for the rest of the month — St. Paddy’s Day celebrations included
Irish Stout Chocolate Brownies
Irish Brown Soda Bread with Nettles
Citrus Salad with Champagne Vinaigrette and Tarragon
Rhubarb Galette
Cavatelli with Caramelized Onions, Broccolini, and Crispy Garlic
Loaded Sweet Potatoes with Crispy Chickpeas and Salsa Macha
Serves 1 (or multiply by however many you’re serving)