Sweet Potato and Chickpea Bowl
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 35 mins |
| Total Time | 55 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 tablespoon coconut oil, melted
- 1 onion (s), red, finely sliced
- 1 large sweet potato (s), roughly diced
- 1 broccoli, cut into small florets
- 1 can chickpeas, approx. 425 g
- Chili powder (red jalapeno chili powder)
- Harissa
- Spice Mixture (Arrabiata Spice Mixture)
- 3 tablespoon sesame paste (tahini)
- 1 teaspoon maple syrup
- 1 tablespoon lemon juice
- 2 tablespoon water, hot
- Salt (garlic salt)
- Pepper White
Print Recipe
Pin Recipe Instructions
- Put the coconut oil on a parchment-lined baking sheet. Sprinkle with salt, pepper and harissa. Spread the onion slices on top. Place the sweet potato cubes on the onion. Drizzle with a little olive oil. Bake in a preheated oven at 200 degrees for 10 minutes.
- Add the broccoli, mix a little and bake for another 15 minutes.
- Heat some coconut oil in a deep pan and fry the chickpeas. Season with jalapeno chilli powder, arrabbiata spice mixture and a little salt. Keep warm on a low flame. Then spread over the vegetables in the oven. Bake for another 5 minutes.
- In the meantime, stir well the tahini, maple syrup, lemon juice, garlic salt and white pepper. Add enough hot water to achieve a creamy consistency. It shouldn`t be too thick, but also not too runny. Season to taste and possibly a little more seasoning. I prefer them to be a little sour.
- Pour the sauce over the vegetables and serve.
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