These Greek-inspired veggies are easy to slide in the oven. Wrap them up with juicy heirloom tomatoes and splashes of lemon and yogurt.
What You Get
What You’ll Need
Makes 3 servings
Active Time: 15 minutes
Total Time: 40 minutes
Preheat the oven to 450°F. Line 2 sheet pans with foil.
Dice the tomato and set aside. Chop the sweet potatoes into bite-size pieces. Cut the red onion in half lengthwise and slice ¼ inch thick. Cut the lemon in half. Rinse and drain the chickpeas and pat dry.
Pile the sweet potatoes, onion, and lemon on one of the prepared pans. Drizzle with 1 tablespoon olive oil, season with salt, and toss to coat. Arrange in an even layer in the pan, placing the lemons cut-side up.
Pour the chickpeas on the second pan, drizzle with 1 tablespoon olive oil, season with salt, and toss to coat. Transfer both of the pans to the oven and roast until the sweet potatoes are tender and the chickpeas are golden and crispy, stirring the chickpeas once during cooking, about 30 minutes.
Wrap 3 pieces of the pita bread in foil. Toward the end of roasting, slide the pita into the oven to warm, 5 minutes.
To build the souvlaki, place the pita bread on plates and fill with the roasted sweet potatoes, red onion, crispy chickpeas, tzatziki, diced tomato, and feta crumbles. Finish with a squeeze of roasted lemon and serve warm.Contains: milk, wheat.