New Classic Recipe

– RECIPES AND STORIES

ROASTED SWEET POTATOES AND LEEKS – Vitamin A-licious Delight

Rate this post

Sweet potatoes are ideal for lazy days: just bake, then mash and mix with yogurt, butter or olive oil.

Yotam Ottolenghi

Are you looking for a tasty and healthy dish that will make your taste buds dance? Look no further than roasted sweet potatoes, garbanzo beans, and leeks!

Roasted vegetables are our favorite way to get our vitamins, and this excellent combination of flavors, the sweet and nutty taste of roasted sweet potatoes with the earthy flavor of garbanzo beans and the delicate aroma of leeks, didn’t disappoint. It’s a perfect combination that will leave you feeling satisfied and happy.

The sweet potatoes get caramelized and crispy, the garbanzo beans add a satisfying crunch, and the leeks bring a subtle onion-like flavor that ties everything together.

It’s also an excellent dish for entertaining, as it’s easy to make and can be prepared beforehand. Just pop it in the oven before guests arrive and let the aroma fill your home.

So next time you’re looking for a healthy and delicious dish, give roasted sweet potatoes, garbanzo beans, and leeks a try. Your taste buds will thank you!

Many thanks to John Rieber, whose fabulous review of Oh She Glows For Dinner prompted this idea.

Time to put on your apron –

Print

ROASTED SWEET POTATOES AND LEEKS – a delicious way to get your vitamin A

Recipe by Bernadette Course: DinnerCuisine: MediterraneanDifficulty: Easy
Servings

4

servings
Cooking time

40

minutes

A simple and delicious side dish or main dish with the addition of a protein.

Ingredients

  • 2 large 2 sweet potatoes

  • 1 can 1 garbanzo beans

  • 2 2 leeks

  • 1/2 head 1/2 fresh fennel

  • 1 tsp 1 smoked paprika

  • 1/2 tsp 1/2 ground cumin

  • 2 tablespoons 2 olive oil

  • salt and Aleppo pepper to taste

Preparation

  • Earlier in the day, drain and rinse the beans and spread them out to dry on a towel
  • Peel sweet potatoes and cut into small pieces. Cut the fennel into small chunks. Cut the leeks into very slim rings.
  • Toss everything with olive oil and then the seasonings.
    Spread the mixture out into a single layer on a large baking sheet.
  • Roast for 30 minutes in a preheated 400-degree oven.

Notes

  • Serve hot as a side dish or a light meal with the addition of protein. I served this as a side with eggplant rollatini making it a vegetable-forward meal.
←
→

31 responses to “ROASTED SWEET POTATOES AND LEEKS – Vitamin A-licious Delight”

  1. Dorothy's New Vintage Kitchen – I'm a writer, cook, gardener, photographer, poet, quilter, and accomplished daydreamer. I'm also a wife, mother, grandmother, sister. cousin, aunt, and friend, no particular order on any given day. I've been a writer all my life, newspaper reporter and columnist, radio news writer, and magazine contributor, and poet and short-story writer as the spirit moves. Now, I turn my attention to my cookbook, the blog, and a cooking column "Memorable Meals," which runs in our county newspaper. Besides my family, I love dogs, cats, good coffee, chocolate, and my never-dwindling pile of books I intend to read. Our family ran a small Vermont Inn for 18 years, with our focus on local, organic ingredients. I cook from scratch, and try not to use anything that has ingredients I cannot pronounce! After many years of daily serving up local delicacies, cooking classes, and catering, we are now only open for special events, and the odd cooking class. We also host musicians and artists, having helped produce a musical festival and other musical events for nearly 20 years. Many incredible artists have found a place at our table. Wonderful experiences, we will treasure always. My family and friends are my practice subjects. With a family that includes nut, peanut, tree fruit, and vegetable allergies, gluten intolerance, dairy intolerance, vegetarians, vegans, heart conscious, and a couple of picky eaters, there has to be a few quick tricks in the book to keep everyone fed and happy! Personally, I do not eat red meat or most full-fat dairy (usually) for health reasons, making the occasional exception at Thanksgiving and Christmas or our anniversary if the duck is locally raised. I do eat fish and seafood, so I try to come up with alternatives and substitutions when available. I serve local organic eggs and cheeses to my family who can tolerate dairy (My husband recently had a heart attack, and I need to watch my own cholesterol so I am careful, but have been known to let a little piece of really good cheese accidentally fall on my plate!). I believe strongly that eating in a way that is good for our planet is also good for our bodies, and I try to educated myself about our food sources! I cook by the seasons and draw on inspiration from the strong and talented women in my family who came before me, as well as the youth in the family who look at the world with fresh eyes. Food links us all, whether sharing a meal, cooking it together, or writing about it for others to enjoy. I love taking an old recipe and giving it a modern spin, especially if I can make it a littler healthier and use foods that are kinder to the Earth and to our bodies. I believe strongly in sustainable, delicious eating of whole foods, and the wonderful flavors we have at our fingertips! And finally, I love conversing with all the talented cooks and chefs out there who dot the globe! It's a wonderful, world full of culinary pen pals, and I cherish them all! XXXOOO Dorothy
    Dorothy’s New Vintage Kitchen says:

    This looks beautiful Bernie, and so good for you! Roasting vegetables brings out all their best. I wish I liked sweet potatoes more, but I don’t mind them mixed in with other veggies.

    Reply

    • Somehow, I cannot imagine you not liking sweet potatoes. Dom won’t have a white potato. So, I constantly try to turn a sweet potato into a white one. I go either way, but I like variety.

      Reply
  2. Ronit Penso Tasty Eats – NY, NY – Private chef, cookbook author, food journalist and translator. I love traveling and love to find out more about food wherever I go.
    Ronit Penso says:

    This is such a tasty and highly nutritious dish. Love the use of fennel seeds in the seasoning mix. 🙂

    Reply
    • Ronit Penso Tasty Eats – NY, NY – Private chef, cookbook author, food journalist and translator. I love traveling and love to find out more about food wherever I go.
      Ronit Penso says:

      oops just realized it was fresh fennel! Even better! 🙂

      Reply

  4. Love a tray of mixed roasted vegetables and this one sounds good too! This could be my dinner and barely any washing up!!

    Reply

  5. Looks good… I had to google what garbanzo beans were, but have discovered they’re what we know as chickpeas. The fennel would add something special.

    Reply
  6. D. Wallace Peach – 30 Miles beyond the edge of civilization, Oregon – I'm an adventurer in writing, peering under rocks in my garden for secret magic. I can't stop writing. My stories want to explode from my head. They demand my attention and surge from my fingertips faster than I can put them to paper. I love what I do.
    D. Wallace Peach says:

    That looks really tasty, Bernadette. It’s funny how I didn’t like sweet potatoes as a kid, and now they’re a favorite comfort food. Thanks for the recipe!

    Reply
  7. Awakening Wonders – Everyday life is filled with wondrous things and embraceable moments, but only if we allow ourselves to be fully awakened. I invite you to join me as I share passionate life adventures and ramblings that awaken my spirit. I look forward to awakening your senses to the simple, joyous wonders that are all around us. I feel that we are destined to become soulful adventurers!
    Awakening Wonders says:

    Sweet potatoes and leeks would be delightful together!

    Reply
  8. johnrieber – I love great food, interesting books, fascinating travel, outrageous movies, and bacon, especially when it sits on top of a great cheeseburger! I work in entertainment – and I have been lucky enough to interview some really talented Artists – that guides my posts: interesting and provocative movies, music, social media and of course, food, since I believe strongly in the maxim, "everyone eats!"
    johnrieber says:

    Terrific!,sharing!

    Reply
  9. CarolCooks2 – Udon Thani – Enjoying life in The Land Of Smiles I am having so much fun researching, finding new, authentic recipes both Thai and International to share with you. New recipes gleaned from those who I have met on my travels or are just passing through and stopped for a while. I hope you enjoy them. I love shopping at the local markets, finding fresh, natural ingredients, new strange fruits and vegetable ones I have never seen or cooked with. I am generally the only European person and attract much attention and I love to try what I am offered and when I smile and say Aroy or Saab as it is here in the north I am met with much smiling. Some of my recipes may not be in line with traditional ingredients and methods of cooking but are recipes I know and have become to love and maybe if you dare to try you will too. You will always get more than just a recipe from me as I love to research and find out what other properties the ingredients I use contain to improve our health and wellbeing. This is now taking me into other areas like deforestation, chemicals and preservatives in the food chain. Exciting for me hence the title of my blog, Retired No One Told Me! I am having a wonderful ride and don’t want to get off, so if you wish to follow me on my adventures, then welcome! I hope you enjoy the ride also and if it encourages you to take a step into the unknown or untried, you know you want to…….Then, I will be happy!
    CarolCooks2 says:

    I love roasted veggies and sweet potatoes my family not so much on the sweet potatoes..I particularly love the purple ones ..Lovely tasty recipe 🙂

    Reply
      • CarolCooks2 – Udon Thani – Enjoying life in The Land Of Smiles I am having so much fun researching, finding new, authentic recipes both Thai and International to share with you. New recipes gleaned from those who I have met on my travels or are just passing through and stopped for a while. I hope you enjoy them. I love shopping at the local markets, finding fresh, natural ingredients, new strange fruits and vegetable ones I have never seen or cooked with. I am generally the only European person and attract much attention and I love to try what I am offered and when I smile and say Aroy or Saab as it is here in the north I am met with much smiling. Some of my recipes may not be in line with traditional ingredients and methods of cooking but are recipes I know and have become to love and maybe if you dare to try you will too. You will always get more than just a recipe from me as I love to research and find out what other properties the ingredients I use contain to improve our health and wellbeing. This is now taking me into other areas like deforestation, chemicals and preservatives in the food chain. Exciting for me hence the title of my blog, Retired No One Told Me! I am having a wonderful ride and don’t want to get off, so if you wish to follow me on my adventures, then welcome! I hope you enjoy the ride also and if it encourages you to take a step into the unknown or untried, you know you want to…….Then, I will be happy!
        CarolCooks2 says:

        I only like them savoury not as a sweet like you x

  10. the Painted Apron – Life is all about creativity for me, as long as I'm creating something I am happy! I hope I will inspire your daily life and give you ideas for your own wonderful creations!
    Jenna says:

    This is such a different and unique combination Bernadette! I don’t cook sweet potatoes enough, I need to change that, they are so good!

    Reply

  12. This sounds great, Bernadette. I’m going to try this.

    Reply

  13. I love sweet potatoes and this is so nutritious Bernadette! Thank you

    Reply
  14. Retirement Reflections – Vancouver Island, BC – Prior to retirement, I lived and worked in Beijing China for fourteen years (Middle School Principal/Deputy Director at The Western Academy of Beijing). Leaving international life behind, my husband and I retired to Vancouver Island in June 2015. To document both this transition and our new adventures, ‘Retirement Reflections’ was born. I hope that you enjoy reading these reflections, and will be willing to share your own.
    Retirement Reflections says:

    Hi, Bernadette – I not usualy overly-fond of sweet potatoes. But, in the right dish I really enjoy them. This looks like the right kind of dish for me!

    Reply
      • Retirement Reflections – Vancouver Island, BC – Prior to retirement, I lived and worked in Beijing China for fourteen years (Middle School Principal/Deputy Director at The Western Academy of Beijing). Leaving international life behind, my husband and I retired to Vancouver Island in June 2015. To document both this transition and our new adventures, ‘Retirement Reflections’ was born. I hope that you enjoy reading these reflections, and will be willing to share your own.
        Retirement Reflections says:

        Our summer has been awesome so far. I hope that yours has been great as well. Thank you for linking up!

Any comments or suggestions are appreciated. If you like this recipe, please give it to your friends.Cancel reply

About

Privacy Policy

Terms & Conditions

Subscribe

Contact

Work with me

If you are interested in having your recipe and story featured on my blog, please contact me at newclassicrecipes@gmail.com

Blog at WordPress.com.