A tasty vegetarian recipe: Stuffed sweet potatoes, spiced chickpeas and kale (easy vegan meal). Serve with its lemon tahini sauce prepared in 2 minutes...
I borrowed this lovely recipe from Maud. Baroudeuse Culinaire, my Breton colleague, author of book "Brittany Plant" (Ouest-France editions). It was in this book that I discovered this sweet potato recipe. I immediately wanted to make it because the flavors spoke to me so much. This is the recipe I give you below, made with a few modifications.
Here some roasted chickpeas with spices accompany the roasted sweet potatoes. Of fresh kale (a super food packed with vitamins), coriander, and all washed down with a delicious tahini sauce (sesame based). A rather simple recipe to make, which does not require special equipment. It holds really well for lunch or dinner!
How to make these stuffed sweet potato recipe?
We start by roasting the sweet potatoes in the oven (cut in half) for about 30 minutes depending on their size. We want them to be very tender, ready to be tasted.
At the same time, mix the drained chickpeas with spices and olive oil. Personally, I did not use the spice mix mentioned in the book because I do not have any (kari gosse), I used curry powder in place. All you need to do is roast them for 15 minutes and they will be ready.
While the potatoes and chickpeas are in the oven, you can chop the fresh kale and fresh cilantro. Then we prepare the lemon tahini sauce.
To assemble, top the sweet potatoes with a little chopped kale and coriander, then the roasted chickpeas. Then top with sauce and it's ready to eat.
My tips for a successful lemon tahini sauce
First you need tahini (you can find it in organic co-ops or in the organic section of stores). I choose my colored tahini rather clear, because I prefer its flavor to the darker one.
I add the juice of a whole lemon, I mix vigorously with a fork so that the mixture becomes homogeneous and clearer. Then I add cold water (it is important that it is cold) until you obtain the desired texture, creamy but light.
I usually use crushed garlic, but for this recipe I followed the book's advice by adding miel. Finally, I added some curry. There it is, it's ready!
Other recipes to try
If you like this kind of savory recipes that are easy to make, I also recommend these recipes published on the blog: Roasted pumpkin risotto with honey and rosemary, Thin zucchini goat cheese and basil tart Tomato mozza di buffala bruschetta, the Complete salad with beetroot and feta lentils.
If you make these baked sweet potatoes, don't hesitate to tag @liliebakery et @baroudeuseculinaire on Instagram so we can see your beautiful creations!
- 3 Sweet potatoes so small, otherwise 2 are enough
- 398 g canned chickpeas
- 1 pinch of cumin
- 2 cs curry powder or Kari Gosse if you have
- 1 pinch of espelette pepper
- 1 pinch of salt
- 1 drizzle of olive oil
- 1 handful of fresh cilantro
- 3 kale leaves
- 1 small lemon
- 60 g clear tahini (sesame cream)
- 1 cs miel
- 1 cc curry powder or Kari Gosse if you have
- Cold water
- Preheat the oven to 180 ° traditional heat
- Clean and halve the sweet potatoes lengthwise. Bake them on a baking sheet for about 30 minutes: they should be tender when pricked with a knife.
- Rinse and drain the chickpeas then mix them in a bowl with the spices and olive oil. Pour them on a baking sheet covered with baking paper and bake for about 15 minutes.
- Make the sauce: in a bowl, combine the tahini, lemon juice and cold water. Mix with a fork until the mixture is smooth and thin. Add honey and curry, mix well. Add cold water if it is not liquid enough.
- Wash and chop the kale and cilantro leaves. Add a light drizzle of olive oil.
- Assemble everything: out of the oven, place 2 sweet potato halves on a plate, garnish with kale, cilantro, roasted chickpeas. Drizzle generously with lemon tahini sauce. Enjoy without delay.
So many flavors in this pretty colorful dish!
Thank you Muriel :)