About the recipe:
This seasonal recipe is the perfect winter warmer- easy to throw together, cosy, comforting and packed full of flavour. As a time saver you can meal prep the sweet potatoes and chickpeas up to 3 days in advance, then simply heat and serve for dinner or lunch.
The sweet and creamy texture of sweet potato (Or kumara) pairs perfectly with the crunchy chickpeas, bitey pesto and pungent red onion- however you could also add in avocado, sauerkraut, homemade slaw or some wilted greens to mix it up.
Sweet potatoes are a great source of complex carbohydrates, making them both a great brain food and wholesome option for satiety. The ever humble chickpeas provide a good dose of plant based protein and fibre, while fresh garden herbs are not just great for flavour- they boost your meal with potent antioxidants and micronutrients! This meal is the perfect example of simple whole food that packs a nutritional punch.
Here’s what you’ll need:
Prep time- 10 mins
Cooking time- 1 hour
- 4 medium sweet potatoes
- 2 x 400g chickpeas
- 1 Tbsp olive oil
- 1/2 tsp fine salt
- 1/3-1/2 jar sacla FREE FROM tomato pesto
- 1/2 red onion, finely diced
- Vegan feta, crumbled (optional)
- Tahini sauce (see below)
- Small handful flat leaf parsley, leaves only and chopped
- 1/3 cup hulled tahini
- 1/4 cup water
- 1-2 cloves garlic
- 1/8 tsp salt
- 1 1/2 Tbsp fresh lemon juice
- 1/8 tsp freshly cracked black pepper
1. Preheat the oven to 200C and line a deep baking tray with baking paper (recommended for easy clean up). Piece the sweet potatoes and bake for 45-60mins or until fork tender. While the sweet potatoes are baking they will release some sugars- a syrup will leak out, and that is totally normal.
2. Meanwhile, prepare the chickpeas. Drain the cans and rinse them dry them well. Line a deep baking dish with baking paper or a silicone mat and place the dried chickpeas, olive oil and salt in. Toss to combine then bake for 20 mins (note, to be efficient this is best done while the sweet potatoes are also baking). After 20 minutes remove from the heat and transfer to a bowl. Add 1/3 jar tomato pesto and red onion and combine well then set aside. Taste, and add extra tomato pesto if desired.
3. While the sweet potatoes continue to cook, make the tahini sauce. Add all ingredients to a small blender and blend until smooth.
4. After sweet potatoes are cooked, remove from the oven and allow to cool for 5 minutes. Next, cut a large slit into each sweet potato, running length ways. Open, and Add a large spoonful of teh tahini sauce, fill in the red pesto chickpeas then top with optional feta and parsley. enjoy immediately.
About the Chef
Jade is the Mother, Naturopath, Nutritionist and recipe developer behind the plant based blog panaceaspantry. She spreads her time between homeschooling her 3 children, veggies gardening, recipe testing, photographing and perusing her ever increasing list of crafting and hobbies. You can find her work on Instagram @panaceas_pantry or her blog www.panaceaspantryblog.com.
For more articles about health and wellness this season, make sure you grab this seasons copy of BLOOM Magazine. Download your free digital copy here