This chickpea sweet potato bake uses only plant-based ingredients to make it creamy and savory. It combines sweet potatoes, chickpeas, vegetables and tahini for a well-balanced meal of healthy fats, proteins, and carbohydrates.
Tahini is a sesame seed butter that provides healthy fat, protein, and fiber. It makes for a great sauce and dressing when paired with lemon, pepper, and herbs. Chickpeas are an excellent protein choice to pair with meals, as they are versatile and a bean with relatively neutral and nutty flavor. Per cup, chickpeas provide 14.5 grams of protein. Surprisingly, vegetables also provide some protein to meals. For example, 1 cup of chopped broccoli has about 3 grams of protein.
Per serving (1/4 the recipe) there is ~20 grams of protein and 19 grams of fiber in this dish.
1 onion, chopped
3 cups purple or orange sweet potatoes, chopped
2 cups broccoli, chopped
2 cups cauliflower, chopped
1 bell pepper, chopped
4 cups spinach or chopped kale
½ cup tahini
¾ cup water
1 lemon, skin and seeds discarded
1-2 teaspoons garlic powder
2 tablespoons thyme
1 tablespoon parsley
1 teaspoon ground sage
Black pepper, to taste
1 tablespoon nutritional yeast (optional)
Pinch of cayenne (optional)
3 cups cooked chickpeas
Leave a Comment