By Sarah Cobacho
ROASTED SWEET POTATO BOWL
6 steps
Prep:1h
I’m having a moment with simple whole-food recipes that let the ingredients really shine and this roasted sweet potato is so simple and nourishing you won’t believe how much flavour it packs with its spicy chickpeas and crispy kale chips. I pair it with a super easy yogurt sauce, it’s my go-to one and takes 2 minutes to prepare!
Updated at: Thu, 17 Aug 2023 12:02:35 GMT
Nutrition balance score
Great
Glycemic Index
51
Low
Glycemic Load
95
High
Nutrition per serving
Calories1059.9 kcal (53%)
Total Fat18.2 g (26%)
Carbs186.8 g (72%)
Sugars38.3 g (43%)
Protein44.5 g (89%)
Sodium901.3 mg (45%)
Fiber33.5 g (120%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
1sweet potato
large, mine was close to
1 ½ cupchickpeas
½ Tbspolive oil
1 Tbspcumin
½ tspchilli powder
1 Tbspnutritional yeast
1 cupkale
chopped
1spring onion
sliced
Yoghurt Sauce
Instructions
Step 1
Preheat the oven to 350 degrees F (180 C)
Step 2
Chop the sweet potato in half lengthwise. Bake for 45 minutes, until soft.
Step 3
Combine 0.5 tbsp EVOO, cumin, chilli powder and chickpea, and bake for 20 minutes.
Step 4
Combine 0.5 tbsp EVOO, nutritional yeast and kale. Bake for 25 minutes.
Step 5
Combine the yogurt, garlic, dill, mustard and lemon juice.
Step 6
Using a fork, mash the middle of the sweet potato. Top with chickpeas, spring onions and crispy kale. Adjust salt & pepper. Serve with yogurt sauce and enjoy!
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