Chickpea and Tahini Roasted Sweet Potato
Serves: 1
Cooks In: 1 hour 10 mins
- Cook the sweet potato at 180C (350F) for 1 hour. Place a cross in the top and sprinkle on a little salt.
- Add the chickpeas spices and some olive oil to a roasting dix and mix. Bake in the oven for around 20 mins.
- While everything is cooking make the tahini dressing. Mix the tahini in a bowl along with lemon juice, garlic and water.
- Once everything is cooked open up the sweet potato and layer the tahini and chickpeas inside it, and top with some fresh or roasted cherry/baby plum tomatoes.
- Serve with a green salad, I chose rocket. And sprinkle over some fresh coriander if you have it.
Ingredients
- 1 sweet potato
- 1 x 400g tin chickpeas
- 2 tsp cumin
- 2 tsp paprika
- ½ tbsp extra virgin olive oil
- Salt and pepper
Dressing
- 2 tbsp tahini
- 2 garlic cloves, crushed
- Juice of half a lemon
- 2 tbs water
Garnish
- Fresh coriander
- Fresh or roasted cherry/baby plum tomatoes
- Flaked almonds (or any kind of nut you fancy)
Serve with a big green rocket salad (100g), washed and with lemon juice and extra virgin olive oil dressing
Feel free to share all your lovely creations with me on instagram @jennifermedhurst or Tiktok @theimperfectnutritionist
