Roasted Sweet Potato with Miso, Tahini Butter and Crispy Chickpeas

This Week

2 Dec - 8 Dec

Roasted Sweet Potato with Miso, Tahini Butter and Crispy Chickpeas

This dish has the perfect balance of savoury, sweet and fresh! The sweet potatoes are roasted cut side down to caramelise and intensify their natural sweetness, served with miso, tahini butter, crispy chickpeas and a fresh salad.

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Meal Prep Guide

This meal is super easy and requires no meal prep!

Tips

‍Tips

This is a lighter meal, so if you are feeling extra hungry, serve it alongside your choice of protein – check out the variations for a few of our suggestions.
When cooking the sweet potatoes, we like to place the cut side down onto an unlined baking tray. The direct contact with the tray allows direct heat to crisp and caramelise the sweet potatoes (as if you were frying them on a pan). If you were to use baking paper, it would create more moisture and steam the sweet potatoes.
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Oil and salt the base of the tray, you do not need to flip the sweet potatoes which also allows the skin to crispy up.

Shortcuts

Vegetables

Swap sweet potato for roasted pumpkin wedges or roasted carrots.

Protein

This is a lighter meal, so feel free to serve alongside our roasted oregano chicken or for a vegetarian option serve with some halloumi.

Ingredients

Roasted sweet potatoes

4 orange sweet potatoes (halved lengthwise)
400g tin chickpeas (drained, rinsed and patted dry)
⅓ cup fresh coriander
Olive oil
Salt and pepper

Miso, tahini butter

¼ cup tahini
1 garlic clove (crushed)
2 tsp butter (melted)
2-3 tsp honey
2 tsp rice wine vinegar
1 tsp dijon mustard
2 Tbsp water

Fresh cos with feta

1 head x petite cos (roughly torn)
75g feta (crumbled)
1 lemon (juice)
1-2 Tbsp olive oil

Method

Preheat the oven to 200 degrees celsius, fan bake.

Cut the sweet potatoes in half lengthways. Drizzle olive oil over the base of a large tray and sprinkle with salt and place the sweet potatoes, cut side down on the tray. Roast undisturbed for 30-40 minutes, until golden brown and cooked through.

On a separate tray, add the chickpeas, drizzle generously with olive oil and season with salt. Pop into the oven and cook for 20 minutes or until crispy and golden.

While the sweet potatoes and chickpeas are roasting, move on to the miso, tahini butter. In a small bowl, add all of the ingredients and mix well until smooth and creamy.

Once the sweet potatoes have cooked, flip and drizzle with miso, tahini butter and scatter over the chickpeas and coriander; season with a little sea salt.