I was at a loss for a second about how to do this, thinking I would have to take turns with 2 different pans. Roasting pan to the rescue!
Tossed the sweet potatoes with a little salt and olive oil. Prepared the garbanzos for toasting, this time adding habanero powder for some extra heat. Baked these at 425 for about 35 minutes. Yummo. Served with a cilantro lime tofu cream.Tags: cooking, garbanzos, recipe, sweet potato, toasted garbanzos, vegan, vegetarian