Roasted sweet potato with chickpeas, kale and tahini dressing
Oven-roasted sweet potato and spiced chickpeas on a bed of kale massaged with lemon, with a smooth tahini dressing and toasted pumpkin seeds. The dressing can be swapped for a spoonful of feta cream, as with the classic baked sweet potato.
- 40 minTime
- 24 minHands-on
- 4Portions
- ≈ 22 krper portion
- 510kcal per portion
Ingredients for 4 portions
- 800 gSweet potato
- 500 gChickpeas, 2 tins, drained
- 1 ½ tbspOlive oil
- 1 tspCumin
- 1 tspSmoked paprika
- to tasteSalt
- 150 gKale
- 1Lemon
- 3 tbspTahini
- 1 cloveGarlic
- ≈ 4 tbspWater
- to tasteBlack pepper
- 1Red onion
- 3 ½ tbspPumpkin seeds
Method
- Heat the oven to 225 °C. Scrub the sweet potatoes and cut them into 2 cm cubes; the skin can stay on. Rinse the chickpeas and drain them well.
- Toss the sweet potato and chickpeas with the oil, cumin, smoked paprika and salt on a baking tray lined with baking paper. Spread them out in one layer.
- Roast in the middle of the oven for about 25 minutes, until the sweet potato is tender and browned and the chickpeas are a little crisp. Turn once along the way.
- Rinse the kale, cut away the tough stalks and tear the leaves into small pieces in a bowl. Squeeze over the juice of half a lemon, sprinkle with a little salt and massage the kale with your hands for a couple of minutes, until it softens.
- Stir the tahini, the juice of the other lemon half, crushed garlic and the water into a smooth dressing that can be drizzled. Season with salt and pepper.
- Peel and thinly slice the red onion. Toast the pumpkin seeds in a dry frying pan until they start to pop.
- Divide the kale between four plates and top with the sweet potato and chickpeas. Scatter over the red onion and pumpkin seeds and drizzle with the tahini dressing.
The cost is estimated from Swedish grocery prices.
