Roasted sweet potato served with crispy chickpeas, greens, cucumber, and a bright tahini-lemon finish for a balanced, wholesome meal.
ABy Annebala
Servings
4
2 piece Sweet potato
1 can Chickpeas
3 tbsp Olive oil
1.5 tsp Ground cumin
1 tsp Smoked paprika
0.5 tsp Garlic powder
1 tsp Salt
0.5 tsp Black pepper
0.25 cup Tahini
3 tbsp Lemon juice
3 tbsp Water
4 cup Mixed greens
1 piece Cucumber
0.25 cup Fresh parsley
Calories
634 kcal
Protein
10g
Carbs
87g
Fat
28g
Fiber
10g
Sugar
56g
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Sarah M. · Melbourne, AU
Roast
1. Heat the oven to 220C. Line a sheet pan. Peel and cube the Sweet potato, then pat the Chickpeas very dry.
2 piece Sweet potato,
1 can Chickpeas
2. Toss the Sweet potato with half of the Olive oil, half of the Ground cumin, the Smoked paprika, the Garlic powder, half of the Salt, and some of the Black pepper. Spread on one side of the pan.
3. Toss the Chickpeas with the remaining Olive oil, remaining Ground cumin, remaining Salt, and the rest of the Black pepper. Spread on the other side of the pan. Roast until the Sweet potato is tender and browned and the Chickpeas are crisp, stirring once halfway, about 25 to 30 minutes.
1 can Chickpeas,
1.5 tbsp Olive oil,
0.8 tsp Ground cumin,
0.5 tsp Salt,
0.5 tsp Black pepper
Sauce
4. Whisk the Tahini with the Lemon juice until thickened, then whisk in the Water until smooth and pourable.
0.2 cup Tahini,
3 tbsp Lemon juice,
3 tbsp Water
Assemble
5. Slice the Cucumber and roughly chop the Fresh parsley. Divide the Mixed greens among bowls.
4 cup Mixed greens,
1 piece Cucumber,
0.2 cup Fresh parsley
6. Top the Mixed greens with the roasted Sweet potato, crispy Chickpeas, and Cucumber. Spoon over the tahini dressing and finish with Fresh parsley.
2 piece Sweet potato,
1 can Chickpeas,
1 piece Cucumber,
0.2 cup Fresh parsley
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