Caprese Sweet Potato Bites with Italian Chickpeas by @starinfinitefood

1h10

4 servings

🍅

570 g

Cherry tomatoes

🫘

210 g

Chickpeas

🫒

45 ml

Olive oil

🧂

6 g

Salt

⚫

0.5 g

Pepper

🧂

3 g

Italian seasoning

🥔

900 g

Sweet potatoes

🌿

8 g

Fresh basil

🧀

120 g

Mini mozzarella balls

🌱

30 ml

Tahini

  1. Preheat

    Preheat the oven to 425°F (220°C). Line one sheet pan with parchment paper.

  2. Chop
    • cherry tomato
    • chickpeas

    Chop the cherry tomato and place it in one mixing bowl. Rinse and drain the chickpeas into a second mixing bowl.

  3. Toss
    • cherry tomato
    • chickpeas
    • olive oil

    Toss the tomatoes with 1 tablespoon olive oil, 1/4 teaspoon salt, and the black pepper. Toss the chickpeas with 1 tablespoon olive oil, 1/4 teaspoon salt, and Italian seasoning.

  4. Spread
    • cherry tomato
    • chickpeas

    Spread the tomatoes on one side of the lined sheet pan. Spread the chickpeas on the other side without mixing them.

  5. Roast
    • cherry tomato
    • chickpeas

    Roast the tomatoes and chickpeas for 20 to 25 minutes. Remove the pan when the tomatoes are tender and the chickpeas are lightly crisp.

  6. Slice
    • sweet potato
    • olive oil
    • salt

    Slice the sweet potato into 1/2-inch rounds. Drizzle the second sheet pan with 1 tablespoon olive oil and 1/4 teaspoon salt.

  7. Arrange
    • sweet potato
    • olive oil
    • salt

    Arrange the sweet potato rounds on the oiled pan. Brush their tops with 1 tablespoon olive oil and sprinkle with the remaining 1/4 teaspoon salt.

  8. Roast
    • sweet potato

    Roast the sweet potato rounds for 18 to 20 minutes. Flip each round over with a spoon or spatula.

  9. Spoon
    • sweet potato
    • cherry tomato
    • mini mozzarella balls

    Spoon roasted tomatoes evenly over the sweet potato rounds. Add approximately 3 mini mozzarella balls and a little fresh basil to each round.

  10. Return
    • sweet potato
    • mini mozzarella balls

    Return the topped sweet potatoes to the oven for 10 to 15 minutes. Remove them when the mozzarella has melted.

  11. Top
    • chickpeas
    • fresh basil
    • tahini

    Top the bites with the roasted chickpeas and remaining fresh basil. Drizzle with tahini before serving, if desired.

Caprese Sweet Potato Bites with Italian Chickpeas by @starinfinitefood

1h10

4 servings

🍅

570 g

Cherry tomatoes

🫘

210 g

Chickpeas

🫒

45 ml

Olive oil

🧂

6 g

Salt

⚫

0.5 g

Pepper

🧂

3 g

Italian seasoning

🥔

900 g

Sweet potatoes

🌿

8 g

Fresh basil

🧀

120 g

Mini mozzarella balls

🌱

30 ml

Tahini

Preparation Steps

  1. Step 1/11

    Preheat the oven to 425°F (220°C). Line one sheet pan with parchment paper.

    🍳sheet pan
    📜parchment paper

  2. Step 2/11

    Chop the cherry tomato and place it in one mixing bowl. Rinse and drain the chickpeas into a second mixing bowl.

    🍅cherry tomato
    🫘chickpeas
    🔪knife
    🪵cutting board
    🥣mixing bowl

  3. Step 3/11

    Toss the tomatoes with 1 tablespoon olive oil, 1/4 teaspoon salt, and the black pepper. Toss the chickpeas with 1 tablespoon olive oil, 1/4 teaspoon salt, and Italian seasoning.

    🍅cherry tomato
    🫘chickpeas
    🫒olive oil
    🧂salt
    ⚫black pepper
    🧂Italian seasoning
    🥣mixing bowl
    🥄spoon
    🥄measuring spoons

  4. Step 4/11

    Spread the tomatoes on one side of the lined sheet pan. Spread the chickpeas on the other side without mixing them.

    🍅cherry tomato
    🫘chickpeas
    🍳sheet pan
    🥄spoon

  5. Step 5/11

    Roast the tomatoes and chickpeas for 20 to 25 minutes. Remove the pan when the tomatoes are tender and the chickpeas are lightly crisp.

    🍅cherry tomato
    🫘chickpeas
    🍳sheet pan

  6. Step 6/11

    Slice the sweet potato into 1/2-inch rounds. Drizzle the second sheet pan with 1 tablespoon olive oil and 1/4 teaspoon salt.

    🥔sweet potato
    🫒olive oil
    🧂salt
    🔪knife
    🪵cutting board
    🍳sheet pan
    🥄measuring spoons

  7. Step 7/11

    Arrange the sweet potato rounds on the oiled pan. Brush their tops with 1 tablespoon olive oil and sprinkle with the remaining 1/4 teaspoon salt.

    🥔sweet potato
    🫒olive oil
    🧂salt
    🍳sheet pan
    🖌️pastry brush
    🥄measuring spoons

  8. Step 8/11

    Roast the sweet potato rounds for 18 to 20 minutes. Flip each round over with a spoon or spatula.

    🥔sweet potato
    🍳sheet pan
    🥄spoon

  9. Step 9/11

    Spoon roasted tomatoes evenly over the sweet potato rounds. Add approximately 3 mini mozzarella balls and a little fresh basil to each round.

    🥔sweet potato
    🍅cherry tomato
    🧀mini mozzarella balls
    🌿fresh basil
    🍳sheet pan
    🥄spoon

  10. Step 10/11

    Return the topped sweet potatoes to the oven for 10 to 15 minutes. Remove them when the mozzarella has melted.

    🥔sweet potato
    🧀mini mozzarella balls
    🍳sheet pan

  11. Step 11/11

    Top the bites with the roasted chickpeas and remaining fresh basil. Drizzle with tahini before serving, if desired.

    🫘chickpeas
    🌿fresh basil
    🌱tahini
    🥄spoon

Composition

Ingredients

Types

Legumes, Oils, Herbs and Spices, Herbs, Dairy, Seeds

Ingredients

Cherry tomatoes, Chickpeas, Olive oil, Salt, Pepper, Italian seasoning, Sweet potatoes, Fresh basil, Mini mozzarella balls, Tahini

Notes

Cherry tomatoes (chopped), Chickpeas (15-oz can, rinsed and drained), Olive oil (for the tomatoes and chickpeas, for the sweet potatoes, amount not given), Salt (for the tomatoes and chickpeas, for the sweet potatoes, amount not given), Sweet potatoes (large, sliced into 1/2 inch rounds), Fresh basil (for topping, amount not given), Mini mozzarella balls (fresh), Tahini (optional, for topping)

Allergens

Milk, Sesame

Dietetics

Dietary regimen

Vegetarian, Gluten-free

Calories

340 kcal

Macro nutrients

Protein: 12g, Carbohydrates: 42g, Fat: 19g, Fiber: 9g, Sugars: 10g

Nutritional Information

Minerals

Potassium: 720mg, Calcium: 180mg, Iron: 2.5mg, Sodium: 520mg

Vitamins

Vitamin A: 1200mcg, Vitamin C: 18mg, Vitamin K: 15mcg

Preparation

Time Information

Preparation

15 minutes

Cooking

55 minutes

Overall

1 hour 10 minutes

Difficulty

Level

Medium (2/4)

Steps

11 steps

Equipments

Utensils

sheet pan, parchment paper, knife, cutting board, mixing bowl, spoon, pastry brush, measuring spoons

Appliances

Oven

Type

Type

Type Of Dish

Side Dish, Starter, Appetizer, Main Course

Occasions

Dinner, Lunch, Party, Meal Prep

Origin

Source

Platform

instagram

Original Creator

@starinfinitefood

Origin

Cuisine

Italian, Mediterranean

Geographic

Italy, Europe

Various

Aspect

Texture

Creamy, Tender, Crispy, Juicy

Flavors

Savory, Herby, Sweet, Tangy, Earthy

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Do not leave out longer than 2 hours), fridge : 3 days (Store in an airtight container,Reheat in the oven for best texture,Add fresh basil and tahini after reheating), freezer : 1 month (Freeze without basil and tahini,Store in a freezer-safe airtight container,Thaw overnight in the refrigerator)