ABOUT THE RECIPE

• Servings: 04
• Preparation: 35 minutes
• Cooking: 25 minutes

Sweet potato is a more traditional food, which we often see, but rarely buy. But why ? It’s very tasteful, very nutritious, full of vitamins and minerals, as well as dietary fibers, and a food that can be consumed in many ways and added to many dishes. It is the brother of the white potato, but it is richer in nutrients than it, and lower in calories. It’s the perfect combination: dietary fibers, vegetable protein and antioxidants.

INGREDIENTS

• 4 medium sweet potatoes, cut in half
• 2 teaspoons coconut oil
• 2 cups of boiled chickpeas
• 1 teaspoon cumin
• ½ teaspoon freshly grated ginger
• ¼ teaspoon ground coriander
• 1 tablespoon tamarind sauce
• ½ tablespoon sweet and sour sauce (or spicy, to taste)

         For the sauce:

• ¼ cup of tahini
• juice from one lime
• 2 tablespoons tamarind sauce
• 2-3 tablespoons hot water, if the sauce is too thick

         For decoration:

• chopped green onions
• sesame seeds

DESCRIPTION

1.Preheat the oven to 180 degrees Celsius. 2. Prepare a tray with baking paper and place the sweet potatoes, with the cut side down. 3. Bake the potatoes for 25 minutes. 4. During this time, heat the coconut oil in a pan and cook the chickpeas with all the spices for 5 minutes. 5. For the sauce, easily incorporate the lime juice and tamari sauce into the tahini. 6. Fill with hot water until you reach the desired consistency. 7. Place the potatoes on a plate, put the seasoned chickpeas on top, the tahini sauce obtained, green onions and sesame seeds. Enjoy!

NUTRITION VALUE

TIPS AND TRICKS

Naturally loaded with vitamin A, fiber, potassium, B-vitamins, and powerful antioxidants, simple sweet potatoes make the perfect base for an easy, nourishing meal. Load them up with a nice source of protein and your favorite flavorings, and you are good to go!

ALLERGIES/INTOLLERANCIES

It contains spices that are derived from plants and therefore have the potential to be allergens. No intolerance found.