Sweet Potato Bowl
Prep time
Cook time
Total time
Serves: 2
  • 1 medium sweet potato, peeled and cut into small cubes
  • ¼ tsp salt
  • 1 tbsp olive oil
  • 1 punnet cherry tomatoes, cut in half
  • 1 400g/14oz can chickpeas, rinsed and drained
  • ¼ tsp black pepper
  • 1 garlic clove
  • 2 tbsp tahini
  • ¼ cup water
  1. Preheat oven to 190C/375F. Place the sweet potato in a large baking dish and toss with the olive oil and salt. Roast the sweet potatoes for 30 minutes turning once halfway though.
  2. In a food processor or blender, add the garlic, tahini, black pepper and water. Process until a sauce has formed. If the sauce is still too thick to pour slowly add more water.
  3. In a bowl add the sweet potato, chickpeas and cherry tomatoes. Drizzle with the garlic tahini sauce and serve immediately.
Recipe by The Vegan Year at http://theveganyear.com/sweet-potato-bowl/