Spiced Sweet Potatoes And Chickpeas With Smoky Tahini Dressing

Chelsea Kyle

Vegan vet or just dabbling? Either way, this recipe from cookbook author Jessica Seinfeld’s new book, Vegan, at Tiimes, will make you want to serve your next meal meat-free. The legume star of this saucy dish is a protein powerhouse: One cup of chickpeas checks in at 78 percent of your daily value, leaving you feeling full, no meat needed.

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Cal/Service:
655

Yields:

4


servings

Cook Time:

0

hours

50

mins

Total Time:

0

hours

50

mins

1 1/4 lb.

sweet potatoes, cut into ½-inch pieces

1


15.5-oz can chickpeas, rinsed

3 tbsp.

extra-virgin olive oil

1/2 tsp.

ground coriander

1/2 c.

tahini, stirred well

6 tbsp.

fresh lemon juice

1/3 c.

chopped fresh cilantro, dill, or flat-leaf parsley (or a mix)

2


scallions (white and light green parts), thinly sliced

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  1. Heat oven to 425°F. On a rimmed baking sheet, toss potatoes and chickpeas with oil.
  2. In bowl, combine cumin, coriander, cayenne, ½ tsp salt, and ¼ tsp pepper. Sprinkle over potatoes and chickpeas, toss, then arrange in a single layer. Roast until potatoes are golden brown and tender, 25 to 30 min.
  3. Meanwhile, bring 1½ cups water and ⅛ tsp salt to a boil. Stir in rice. Reduce heat and simmer, covered, 15 min. Remove from heat, fluff with fork, and let stand, covered, 5 minutes.
  4. In a small bowl, whisk together tahini, lemon juice, paprika, ½ tsp salt, and ¼ cup water until smooth. If it’s too thick, whisk in a little more water, then season with additional salt, if desired (can be refrigerated for up to 4 days).
  5. Spoon rice onto large serving plate and spoon sweet potato mixture on top. Sprinkle with cilantro and scallions and drizzle with tahini dressing.

Per serving: 655 cal, 29.5 g fat (4 g sat), 16 g protein, 799 mg sodium, 87 g carb, 10 g sugars (0 g added sugars), 14 g fiber


This article appears in the January/February 2022 issue of Women’s Health. Become a Women’s Health+ member now.

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