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Coconut-roasted sweet potato and chickpea bowl
Coconut-roasted sweet potato and chickpea bowl
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Zesty sweet potato salad with crispy chickpeas and tangy dressing.
Ingredients:
  • 700g gold sweet potato, cut into wedges
  • 2 red onions, cut into wedges
  • 1 long red chilli, quartered lengthways (optional)
  • 2 garlic cloves, crushed
  • 2.50 gm smoked paprika
  • 33.60 gm Coconut Oil
  • 800.00g can chickpeas, rinsed, drained
  • 24.00 gm tahini paste
  • 21.00 gm lemon juice
  • 100g baby rocket leaves
  • 40.00 ml pepitas (pumpkin seeds), lightly toasted
Instructions:
  • Preheat the oven to 200°C. In a baking dish, mix together sweet potato, onion, optional chili, garlic, and half of the paprika. Place coconut oil in a heatproof dish and microwave on high for 20 seconds until melted. Drizzle half of the melted oil over the sweet potato mixture. Season, toss well, and roast for 25-30 minutes until the sweet potato is tender.
  • In a heatproof bowl, toss together chickpeas and the rest of the paprika. In a medium frying pan over high heat, add the remaining coconut oil and chickpea mixture. Stir and cook for about 5 minutes until the chickpeas turn golden brown.
  • Mix together the yogurt, tahini, lemon juice, and 2 tablespoons of warm water in a small bowl. Don't forget to season to taste.
  • Separate the sweet potato mixture, chickpea mixture, and rocket into individual serving bowls. Top with the yogurt mixture and sprinkle with pepitas before serving.

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