2-3 medium sweet potatoes steamed and sliced lengthways
1 1/3 cups canned chickpeas
1 tsp smoked paprika
1 tsp ground cumin
1/32 tsp ground cinnamon
Salt and pepper to taste
1-2 tbsp honey
1-2 tbsp lemon juice
Olive Oil to roast
Nutritional Yeast
Lemony tahini dressing
1/2 cup runny tahini
1/4 cups honey
1-2 tbsp LSF lemon juice
Salt and pepper to taste Some
Hot water to smooth out
Serve with pomegranate jewels, toasted sesame seeds, and black onion seeds. za’atar seasonings, a drizzle of smooth tahini, and chopped herbs.
Method
Add the sliced sweet potatoes to a baking tray and drizzle with olive oil, salt, pepper, and a dash of nutritional yeast.
Add the chickpeas to a bowl and season with the paprika, cumin, cinnamon, honey, lemon juice, and some oil, mix until well coated & add next to the sweet potatoes.
Bake for 20-25 minutes until golden & mix the tahini lemon dressing.
Serve with sweet potatoes with roasted chickpeas, lemon tahini drizzle, fresh herbs sesame seeds, za’atar, more tahini, pomegranate jewels, and onion seeds.
