recipe

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Sweet Potato And Chickpea Bake Recipe

Sweet Potato And Chickpea Bake Recipe

Sweet Potato And Chickpea Bake Recipe
Sweet Potato And Chickpea Bake Recipe

As you ladies probably know, I often talk about the importance of protein because it helps with muscle growth and can keep you feeling full for longer. That is why I love this Sweet Potato and Chickpea Bake recipe — the chickpeas mean that it’s a good vegetarian source of protein. It’s also high in fibre, making it a healthy and hearty meal option for any night of the week!

Ingredients (makes 2 serves as a side):


1 medium sweet potato
200g tinned chickpeas, drained and rinsed
1 tbsp olive oil
1 tsp curry powder
½ tsp ground cumin
sea salt and ground black pepper
½ medium red onion, cut into wedges
1 large handful baby spinach
1 small handful fresh parsley, chopped
seeds from half a pomegranate

Tahini Dressing:
2 tsp tahini
½ lemon, juiced and zested
1 tbsp water
1 tsp maple syrup
¼ tsp ground turmeric
¼ garlic clove, crushed.

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Method:

1. Scrub the sweet potato and cut into wedges.

2. Preheat the oven 200°C (390°F) and line a baking tray with baking paper.

3. Pat the chickpeas dry and place in a small bowl with 2 teaspoons oil, ½ teaspoon curry powder, ¼ teaspoon cumin, salt and pepper. Gently toss the chickpeas until they are well-coated with the spices.

4. Place the sweet potato and onion on the lined baking tray, drizzle over the remaining oil and sprinkle over the remaining curry powder and cumin. Season with salt and pepper, if desired. Add the chickpeas to the baking tray.

5. Roast in the oven for 20-25 minutes or until the vegetables are tender, turning with tongs halfway through the cooking time. Remove from the oven and gently stir through the spinach. Return to the oven and cook for a further 2 minutes or until wilted.

6. To make the dressing, whisk all the ingredients together in a small bowl and season with salt and pepper, if desired. If the dressing is a little thick, add 1 teaspoon of water at a time until the desired consistency is reached.

7. To serve, drizzle the sweet potato and chickpea bake with the tahini dressing and sprinkle over the parsley and pomegranate seeds. Enjoy!

If you love this recipe, make sure you try out my Mediterranean chickpea burger recipe too!

Love, Kayla xx

* Results may vary. Strict adherence to the nutrition and exercise guide are required for best results.

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