I’m going to let you in on a big bummer in my life. My fiance is one of those indivduals predisposed to hate cilantro, he can’t stand it! This stinks for me, because I’m naturally inclined to want add it to just about everything. While he, along with millions of other people are genetically predisposed to reject the cilantro taste, cilantro is showing up in juice blends and salads more than ever before because of its detoxifying effects.
Research shows that cilantro is a heavy metal chelator, even having the capability to pull lead out of the body. There is even more good news, you CAN change your predisposition to loathe cilantro. As you force yourself to eat it, your brain patterns can change cilantro into a favorable taste. I’m not sure how effective this force method is, but I do know this recipe, loaded with fresh cilantro, is delicious! Using beta carotene rich sweet potatoes and plant protein from chickpeas, this roasted sweet potato bites are a bright and fresh lunch, appetizer or dinner side.
Roasted Sweet Potato Bites with Chickpea and Cilantro
2 sweet potatoes
1 T. organic coconut oil or olive oil
1 cup chickpeas, rinsed and drained
¼ cup feta cheese, crumbled (can also use nut cheese if desired)
½ cup cilantro, chopped
1 T. fresh lemon, juiced
Sea salt & pepper to taste
Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
Clean sweet potatoes, and cut in half lengthwise. Brush the skin of the potatoes with oil. Place sweet potatoes face down on the baking sheet.
Place in oven and roast for 40-45 minutes, or until potatoes are cooked through.
Flip potatoes over and use a fork to make indentions into the flesh. Season with sea salt and pepper.
Evenly distribute the chickpeas and feta cheese over the top of the potato halves, and place back in oven for 5-10 minutes, just enough time for the cheese to melt.
Remove from oven, drizzle with lemon juice, olive oil, and garnish with the cilantro.