Sweet Potato And Chickpea Bake Recipe

As you ladies probably know, I often talk about the importance of eating protein because it helps with muscle growth and it 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 and it keeps your tummy happy. It’s also high in fibre, making it a healthy and hearty meal option for any night of the week!

Another great thing about this dish is the amazing colour. The pomegranate and red onion in this dish contrast with the chickpeas and sweet potato, which really makes it pop when you serve it! Making this dish is a real treat for your senses too — there is lots of colour, it has an amazing smell and the taste is absolutely incredible. Not only that but it is definitely Instagram-worthy once it's on the plate too. 

Sweet Potato And Chickpea Bake

A filling side dish, this Sweet Potato And Chickpea Bake pairs beautifully with some grilled fish or some grilled chicken for a nutrient-rich dinner or lunch. 

Prep time: 20 mins

Cook time: 30 mins

Total time: 50 mins
Serves: 2
Dietary preferences: Vegan, Vegetarian, Dairy-free, Gluten-free

Ingredients:


• 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

Method:

1. Scrub the sweet potato and cut it 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!

This is a great dish to make when you want something filling and nourishing or for those times when you want to spice up your dinner with a colourful side dish. 

If you love this recipe, make sure you try out the recipe for my Mediterranean chickpea burger too. It's a great way to get your protein fix, thanks to the chickpeas used in the patty.