Charred Sweet Potatoes With Tomato Chili Jam
Bri Beaudoin's recipe for vegetarian bowls with charred sweet potatoes, roasted chickpeas, feta and tomato-chili jam.
Ingredients
Tomato Chili Jam
- 1 28 oz (796 ml) can whole peeled tomatoes
- 4 garlic cloves finely grated
- ¼ cup firmly packed dark brown sugar
- ¼ cup bourbon or whisky optional
- 1 tbsp tamari
- ½-¾ tsp red pepper flakes see note #1
Sweet Potatoes and Chickpeas
- 4 small sweet potatoes 2 lbs (907 g) total, sliced in half lengthwise (see note #2)
- 2 tbsp grapeseed oil divided
- ½ tsp fine sea salt divided
- 1 14 oz (398 ml) can chickpeas drained, rinsed and patted dry
For Serving
- cooked short-grain brown rice
- ½ cup crumbled feta cheese
- fresh cilantro leaves see note #3
Instructions
- Place the oven racks in the upper and lower thirds of the oven and preheat to 450°F (230°C). Set aside 2 large baking sheets.
- Pour the tomatoes and their juices into a medium saucepan. Use your hands to crush the tomatoes. Stir in the garlic, brown sugar, bourbon (if using), tamari and red pepper flakes and bring to a gentle boil over medium heat. Continue to cook, stirring occasionally, until the mixture reduces to a thick sauce, 35 to 40 minutes.
- Meanwhile, place the sweet potatoes on one of the baking sheets. Brush them with 1 tbsp of the grapeseed oil, ensuring the cut sides are generously oiled (to prevent sticking and encourage browning). Sprinkle the cut sides with ¼ tsp of the salt. Arrange the sweet potatoes cut side down on the baking sheet and roast on the lower rack until the flesh is deeply browned around the edges and fork-tender in the middle, 20 to 30 minutes.
- At the same time, scatter the chickpeas on the second baking sheet. Drizzle with the remaining 1 tbsp grapeseed oil and toss to coat. Sprinkle with the remaining ¼ teaspoon salt. Roast the chickpeas on the upper rack until crisp and golden brown, 20 to 30 minutes.
- Divide the rice among bowls. Top with the sweet potatoes, chickpeas, Tomato Chili Jam, feta and cilantro.