Stuffed sweet potatoes, spiced chickpeas and kale (easy vegan meal)
A well-scented vegetable dish, easy to prepare (adapted from the book Bretagne Végétale)
Recipe type: Main course
Kitchen room: French
3Sweet potatoesso small, otherwise 2 are enough
1pinch of cumin
2cscurry powderor Kari Gosse if you have
1pinch of espelette pepper
1pinch of salt
1drizzle of olive oil
1handful of fresh cilantro
60gclear tahini (sesame cream)
1cccurry powderor Kari Gosse if you have
Preheat the oven to 180 ° traditional heat
Clean and halve the sweet potatoes lengthwise. Bake them on a baking sheet for about 30 minutes: they should be tender when pricked with a knife.
Rinse and drain the chickpeas then mix them in a bowl with the spices and olive oil. Pour them on a baking sheet covered with baking paper and bake for about 15 minutes.
Make the sauce: in a bowl, combine the tahini, lemon juice and cold water. Mix with a fork until the mixture is smooth and thin. Add honey and curry, mix well. Add cold water if it is not liquid enough.
Wash and chop the kale and cilantro leaves. Add a light drizzle of olive oil.
Assemble everything: out of the oven, place 2 sweet potato halves on a plate, garnish with kale, cilantro, roasted chickpeas. Drizzle generously with lemon tahini sauce. Enjoy without delay.