Spring is here! The weather is beginning to warm as the days grow longer. Fresh produce at local farmer’s markets is beginning to appear, but you’re not ready to dive right into your spring eating habits you say. And we can’t agree with you more. Spring is one of the hardest seasonal transitions to make. Hardy foods from winter still comfort us during this time of year. How do you slip into spring eating? Allow us to help you! This month we are sharing new deliciously, healthy recipes. These recipes will help you ease the transition to spring and then on to summer.
This week we are giving you the warm and comfort tastes from those hearty meals of winter in a light and fluffy way for spring.
Sweetly Spiced Chickpea Twice Baked Potatoes
This recipe will fill you with wholesome, yet light flavors. Prep, cook, eat in one setting! You can even cook ahead for easy meal planning. It’s truly the best weeknight dish you can make this spring!
Are you an awesome meal planner? Then this dish is perfect for you! Simply grab those sweet potatoes, or what some may call yams. Bake at 400° F for about 1 hour cleaned and halved. Don’t forget about those spicy Kabuli! Chickpeas, toss them in cumin, paprika, chili powder, cayenne pepper, and salt. Let them roast on the top shelf as the potatoes are baking. And voilà, you are two steps away to eating this simply, easy meal!
The flavors meld together to make a simple savory taste. The spice isn’t too over powering as the sweet potato gives every bite a sweet flavor. Oh, what’s that? That nutty taste? It’s the easy, peasy frozen beans! They’re toasted for a slightly, spicy crunch and bite. Your mouth will become delighted with fireworks in every bite, chew, and swallow. Please don’t worry as this dish isn’t too spicy. But if spice is your thing, throw in an extra pinch of chili powder to your roasted chickpeas.