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Meet John Rieber, a man with a ravenous appetite for all things culinary. His passion for food has brought him to different corners of the world, where he has savored diverse cuisines and discovered hidden gems. With his extensive knowledge and experience in the culinary field, John has become an indispensable member of our cookbook review club. But what sets him apart is his witty sense of humor, which infuses his writing with a delicious flavor that leaves you wanting more. Bite into John’s posts at Bite Eat Repeat, https://www.biteeatrepeat.com, and discover a world of gastronomic delights.

Zesty Lime and Cayenne Roasted Chickpea and Sweet Potato Salad

When we cook at home, I usually handle appetizers and main courses, and my wife takes care of salads and side dishes…so it was fun adventure for me to take on a “salad as main course”, thanks to “Oh, She Glows for Dinner”.

The cookbook describes this dish as a “protein-packed bowl” and it is indeed – plus it is very simple and fun to make, and presents colorfully at the dinner table!

First, here are the ingredients:

2 medium to large sweet potatoes – roughly 2 pounds

4 tablespoons extra-virgin olive oil

1 14-oz. can chickpeas, drained and rinsed

½ teasoon fine sea salt

Cayenne pepper

2 large limes

2 tablespoons pure maple syrup

1 5 oz. package of baby greens

1 large ripe avocado, pitted and diced

1/3 cup roasted pepitas

Instruction for preparing:

Preheat your oven to 425.

Line two baking sheets with parchment paper.

Peel the sweet potatoes and chop into ½-1” cubes.

Put on one baking sheet and drizzle with olive oil – spread out evenly across the baking sheet.

Dry the chickpeas, spread them on the second baking sheet and toss with olive oil…sprinkle with ¼ tsp sea salt and with the degree of cayenne pepper you want…remember, you can always add more later!

Put both sheets in the oven and roast the sweet potatoes and chickpeas for 25-35 minutes…I checked after twenty minutes and gave them a bit of a stir, but Chef Lidden points out it’s not necessary.

While they are roasting, time to make the salad dressing…first, zest and juice two limes, setting aside the zest,

In a large mixing bowl, whisk together 2 tsp of the olive oil, 3 tsp lime juice, the maple syrup and a pinch of salt.

After mixing, set 2 tablespoons of the dressing aside to drizzle over the salad at the end.

Add all of the mixed green to a serving bowl with the remaining dressing and toss thoroughly.

Remove the sweet potatoes and garbanzo beans from the oven and toss your Pepitas onto the sheet and let them toast for 5 minutes.

Dice the avocado – and now it is time to compile the salad.

Portion the dressed lettuce in 4 separate bowls, divide the sweet potatoes and chickpeas equally on top of each one, then sprinkle each with avocado chunks – finally, top with the reserved dressing and sprinkle the reserved lime zest on each one…add roasted pepitas as a finish.

Here is how it looked for me – it turned out very close to the image in the cookbook.  So, does this recipe make a case for this cookbook to have a place on your shelf or electronic device?

If you want vegetarian dishes with various degrees of complexity, the answer is a resounding “yes!”

This recipe is easy to make, but it did indeed pack a lot of flavors in the dish – and while it had heartiness thanks to the sweet potatoes, it also felt light because of the lettuce, and of course the garbanzo beans had a nice crunchy texture and a bit of cayenne pop as well!

Thank you John for taking the time to share this recipe and your review. I especially liked the idea of contrasting the two pictures.