Chickpeas and Sweet Potato with Basil and Garlic Tahini Sauce

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Screen Shot 2015-08-11 at 2.36.43 PM

Ingredients:

  • 2 Sweet Potatoes
  • 2 cans of  Low Sodium Chickpeas (~3 cups cooked)
  • 2 Tbsp of Tahini
  • 1 Tbsp of Olive Oil
  • 1/3 cup of Unsweetened Soy Milk
  • 4 Cloves of Garlic
  • 1/4 Red Onion
  • 4 cups of Spinach (raw)
  • 40 Cherry Tomatoes
  • Basil

*Serves 4

Directions:

  1. Pre-heat the oven to 450 F.
  2. Cut the sweet potatoes into wedges and bake for 30 minutes. (Flip after 15 minutes)
  3. Mix the tahini, olive oil and soy milk.
  4. Add chopped garlic and basil to the tahini mix.
  5. Cook the chickpeas and spinach on light heat.
  6. Once the sweet potatoes are cooked, chop into bit size pieces and put in serving bowl.
  7. Add the chickpeas and spinach to the serving bowl.
  8. Then add the onion and cherry tomatoes.
  9. Finally top the dish with the tahini sauce.
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2 thoughts on “Chickpeas and Sweet Potato with Basil and Garlic Tahini Sauce

  1. Everything about this sounds amazing! I really love the combination of ingredients! Sweet potatoes, tahini, chickpeas, garlic, basil…all of my favorite things. Awesome 😀

  2. Pingback: Chickpeas Are the New Chicken Breast: Why I Love Pulses | The Red Bikini Project

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