Ingredients
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For the roasted sweet potatoes:
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3 large sweet potatoes (about 2 pounds), chopped into bite-size pieces
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1 tablespoon maple syrup
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1 teaspoon apple cider vinegar
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Pinch of salt
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For the chickpeas:
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1 can (15-ounce) chickpeas, drained and rinsed
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For the tahini dressing:
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¼ cup water
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1 tablespoon plus 1 teaspoon Dijon mustard
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½ teaspoon apple cider vinegar
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1 garlic clove, minced
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½ teaspoon grated fresh ginger
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½ teaspoon ground black pepper
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For the toppings:
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Chopped green onions (for serving)
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Sliced avocado (optional, for serving)
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Roasted pumpkin seeds (optional, for serving)
Directions
Sub-Title: A Deliciously Balanced and Versatile Meal Prep Idea Perfect for Any Occasion!
Description: This budget-friendly, fermented, gluten-free, grain-free, high-fiber, high-protein, kid-friendly, low-carb, nut-free, oil-free, quick & easy, raw, seasonal, soy-free, spicy, superfoods, whole foods plant-based, zero waste inspired recipe is perfect for busy weeknights or meal prepping on Sundays! It’s also great for anyone following a vegan, gluten-free, low FODMAP, paleo, or keto diet. Let’s get started!
Ingredients:
For the roasted sweet potatoes:
• 3 large sweet potatoes (about 2 pounds), chopped into bite-size pieces
• 1 tablespoon maple syrup
• 1 teaspoon apple cider vinegar
• Pinch of salt
For the chickpeas:
• 1 can (15-ounce) chickpeas, drained and rinsed
For the tahini dressing:
• ¼ cup water
• 1 tablespoon plus 1 teaspoon Dijon mustard
• ½ teaspoon apple cider vinegar
• 1 garlic clove, minced
• ½ teaspoon grated fresh ginger
• ½ teaspoon ground black pepper
For the toppings:
• Chopped green onions (for serving)
• Sliced avocado (optional, for serving)
• Roasted pumpkin seeds (optional, for serving)
Instructions:
1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
2. Place the prepared sweet potato mixture in a mixing bowl. Add the maple syrup, apple cider vinegar, and a pinch of salt. Mix well until everything is evenly coated.
3. Arrange the coated sweet potatoes in a single layer on the prepared baking sheet. Bake for 20-25 minutes, stirring halfway through, until they are tender and lightly browned. Set aside to cool slightly.
4. Meanwhile, prepare the chickpeas according to package instructions. Rinse and drain thoroughly. Transfer them to a mixing bowl.
5. Make the tahini dressing by combining the water, Dijon mustard, apple cider vinegar, garlic, ginger, and black pepper in a small mixing bowl. Whisk until smooth.
6. Pour the warm dressing over the cooled sweet potatoes and mashed using a fork or potato masher. Add the cooked chickpeas and mix well.
7. Divide the sweet potato and chickpea mixture among four bowls. Top each bowl with chopped green onions, sliced avocado, and/or roasted pumpkin seeds if desired.
Serves 4.
Difficulty: Easy
Nutrition Facts per Serving (without added toppings):
Calories: 324kcal | Carbohydrates: 50g | Protein: 15g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 110mg | Potassium: 830mg | Fiber: 10g | Sugar: 10g | Vitamin A:
Steps
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1
Done
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Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper. |
|
2
Done
|
Place the prepared sweet potato mixture in a mixing bowl. Add the maple syrup, apple cider vinegar, and a pinch of salt. Mix well until everything is evenly coated. |
|
3
Done
|
Arrange the coated sweet potatoes in a single layer on the prepared baking sheet. Bake for 20-25 minutes, stirring halfway through, until they are tender and lightly browned. Set aside to cool slightly. |
|
4
Done
|
Meanwhile, prepare the chickpeas according to package instructions. Rinse and drain thoroughly. Transfer them to a mixing bowl. |
|
5
Done
|
Make the tahini dressing by combining the water, Dijon mustard, apple cider vinegar, garlic, ginger, and black pepper in a small mixing bowl. Whisk until smooth. |
|
6
Done
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Pour the warm dressing over the cooled sweet potatoes and mashed using a fork or potato masher. Add the cooked chickpeas and mix well. |
|
7
Done
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Divide the sweet potato and chickpea mixture among four bowls. Top each bowl with chopped green onions, sliced avocado, and/or roasted pumpkin seeds if desired. |
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8
Done
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4. |
