Roasted Yam with Jerk Chickpeas and Fresh Chard

I really can’t express the joy I feel when creating some awesome meal from my farm box. This inspiration came from Claim Jumper’s jerk chicken and sweet potato that I had a few years back. Unfortunately, I did not know that there is over 1400 calories in their dish! Yeah, after seeing that, I did a rough estimate on the calories in this recipe and it was nowhere near 1400 calories.

Yams are loaded with Vitamin C, B6, and potassium. And yams are not only rich in fiber which slows the rate in which sugars are released in the bloodstream, you will also get an added benefit from yam’s source of source of manganese which helps with carbohydrate metabolism. Woohoo, plus in every direction!

This lunch was awesomely filling and honestly, I could have split it in two. I would have used fresh jalapeno in the salad in lieu of the habanero but I did not have any on hand. Each bite had a bit of all flavors. The yam was nice and sweet and the contrasting spice and savory flavors in the jerk was a good match. Enough of my chatter, here is the recipe!

Roasted Yam with Jerk Chickpeas and Fresh Chard

Ingredients:

1 yam2 tablespoon onion finely chopped1 1/2 teaspoon oil (I used grape seed oil)1 cup chard diced (I included the pretty yellow stems!)
1/2 cup chickpeas1 1/2 teaspoon jerk seasoning1/2 red bell pepper dicedHemp oil
SaltHabenero pepper powder (or cayenne)love

1 yam
1/2 cup chickpeas
2 tablespoon onion finely chopped
1 1/2 teaspoon jerk seasoning
1 1/2 teaspoon oil (I used grape seed oil)
1/2 red bell pepper diced
1 cup chard diced (I included the pretty yellow stems!)
Hemp oil
Salt
Habenero pepper powder (or cayenne)

Instructions:

Heat oven to 400 degrees.

Wash yam and bake for approximately 1 hour until tender when pierced with a fork.

While yam is in oven, prepare chickpeas by combining chickpeas, onion, jerk seasoning and oil in a bowl. Add salt to taste. Transfer to baking pan and bake for 30 min.

Mix your chards and bell pepper then drizzle with hemp oil and pinch of habanero powder. Salt to taste.

Once the potato and chickpeas are ready, remove from the oven. Slice the potato in half, top with chards and then chickpeas.

Enjoy

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