Spicy sweet potato and chickpea bake with lime tahini dressing

 

Ingredients

Salad:

• 800g small sweet potatoes, scrubbed
• 400g can chickpeas, rinsed and drained
• 2 tbsp extra virgin olive oil
• 2 tsp hot madras curry powder
• 1 tsp ground cumin
• 1 red onion, cut into wedges
• 80g (1/2 cup) frozen baby peas, blanched
• 1/3 cup fresh coriander leaves, chopped

Dressing:

• 1 1/2 tbsp extra virgin olive oil
• 1 tbsp hulled tahini
• 1 lime, rind finely grated and juiced
• 1-2 tsp water
• 1/2 tsp ground turmeric
• Pinch of caster sugar

Allergens:

• Recipe may contain mustard, sulphites, and sesame.

Method

1. Preheat Oven:

   • Preheat oven to 220°C (200°C fan-forced).

2. Prepare Sweet Potatoes:

   • Prick sweet potatoes all over with a knife.
   • Place on a heatproof plate and microwave on High for 4 minutes, or until just tender.
   • Halve the potatoes.

3. Season Chickpeas:

   • In a bowl, combine chickpeas with 2 tsp of olive oil, 1 tsp of curry powder, and 1/2 tsp of cumin. Season with salt and pepper.

4. Roast Vegetables:

   • Place sweet potatoes and onion wedges on a large baking tray.
   • Drizzle with the remaining olive oil.
   • Sprinkle with the remaining curry powder and cumin. Season with salt and pepper.
   • Add chickpeas to the tray.
   • Roast for 25 minutes, or until vegetables are tender. Let cool for 5 minutes.

5. Prepare Dressing:

   • In a jar, combine olive oil, tahini, lime rind, lime juice, water, turmeric, and a pinch of caster sugar.
   • Seal the jar and shake until well combined. Season with salt.

6. Finish Salad:

   • Add blanched peas to the tray with roasted vegetables.
   • Drizzle with the tahini dressing and sprinkle with chopped coriander.