Spicy sweet potato and chickpea bake with lime tahini dressing

Cooking Vegetarian Spicy sweet potato and chickpea bake with lime tahini dressing

Curry powder adds loads of flavour to the roast vegies with minimum effort.

Lables: High fibre Low kilojoule Vegan Vegetarian Egg free Fish free Gluten free Lactose free Milk free Shellfish free Soy free Wheat free
  1. Preheat oven to 220C/200C fan forced. Use a sharp knife to prick all over potatoes. Place on a heatproof plate. Microwave on High for 4 minutes or until just tender. Halve potatoes. Combine chickpeas, 2 tsp oil, 1 tsp curry powder and 1/2 tsp cumin in a bowl. Season. Place potato and onion on a large baking tray. Drizzle with remaining oil. Sprinkle with remaining curry powder and cumin. Season. Add chickpeas. Roast for 25 minutes or until vegetables are tender. Cool for 5 minutes.
  2. Meanwhile, for the dressing, place all the ingredients in a jar. Season. Seal and shake to combine.
  3. Add peas to tray. Drizzle with dressing and sprinkle with coriander.

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800g small sweet potatoes, scrubbed
400g can chickpeas, rinsed, drained
2 tbsp extra virgin olive oil
2 tsp hot madras curry powder
1 tsp ground cumin
1 red onion, cut into wedges
80g frozen baby peas, blanched
1/3 cup fresh coriander leaves, chopped
1 1/2 tbsp extra virgin olive oil
1 tbsp hulled tahini
1 lime, rind finely grated, juiced
1-2 tsp water
1/2 tsp ground turmeric
Pinch of caster sugar

Adv

Autors
Preparation time
15
Cooking time
30
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Vegetarian
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