This vegetarian recipe is a nice way to enjoy sweet potatoes. It’s a great option for a light dinner, serve with a nice green salad and can easily get reheated for lunch., or enjoyed in a bun. I start by roasting the sweet potatoes and add grated zucchini that is pressed between paper towel to eliminate some moisture. Love the natural sweetness of the sweet potatoes with cumin and turmeric and crispy chick peas.

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