Baked sweet potatoes with spicy chickpeas and green tahini dressing
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Supergolden Bakes · by Lucy Parissi | Supergolden Bakes

Baked sweet potatoes with spicy chickpeas and green tahini dressing

NUTRITION · PER SERVING40M COOK
CAL 32%·PRO 43%
CARBS 97G61% OF CAL
21G FIBER0G ADDED0G INTRINSIC54G OTHER22G TOTAL SUGAR
FAT 22G31% OF CAL
3G SAT19G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Baked sweet potatoes topped with spicy roasted chickpeas and creamy green tahini dressing made with spinach and herbs. It's satisfying, nutritious, and ready in 30 minutes.

mainbowlbeansdairy freegluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • Ingredients
  • 4 large sweet potatoes
  • For the spicy chickpeas
  • 2 tbsp olive oil
  • 1 large onion (diced)
  • 2 garlic cloves (minced)
  • 1 tsp ground cumin
  • 1 tsp paprika
  • 1/2 tsp dried chilli flakes
  • 1 tbsp tomato purée
  • 1 tbsp sugar (leave out if preferred)
  • 2 x400g | 14oz tins chickpeas (drained)
  • reserve the brine to use in dressing or other recipes
  • 1 x 400g | 7oz tin chopped tomatoes
  • 200 g | 7oz baby spinach
  • 1 tbsp chopped coriander (cilantro plus more, to garnish)
  • Salt and pepper to season
  • <br>
  • For the green tahini dressing
  • 3 heaping tbsp tahini
  • 2 tbsp flat leaf parsley
  • 2 tbsp coriander (cilantro)
  • 2 tbsp lemon juice
  • 2 tbsp water (or aquafaba, as needed)
  • 1 tbsp olive oil
  • 1 garlic clove
PREP
10M
SODIUM
865MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.