Crispy spiced chickpeas & roasted sweet potato pieces on a bed of golden with kale. A tangy vegan tahini yoghurt drizzle poured over this flavour bed makes the perfect weeknight meal for a low budget and even less time.
- Prep Time: 10m
- Cook Time: 15m
- Total Time: 30m
- Serves: 2 people
- Yield: 2-4 portions
- Category: all recipes, dinner, lunch, Main dish, Plantbased, Vegan, Vegetarian
Ingredients
For the golden rice
- 150 grams (2/3 cup) long-grain rice (e.g. basmati or jasmine)
- 1 tablespoon olive oil, ghee or coconut oil
- 1/2 teaspoon yellow curry powder
- 1/2 teaspoon ground turmeric (optional)
- 1 teaspoon salt
- 1/2 bunch kale or 125g baby spinach or swiss chard
- 1 lime
For the chickpeas
- 1 medium sweet potato (roughly 300g)
- 250 grams pre-cooked chickpeas (roughly 1 1/2 cups)
- 1 teaspoon garam masala
- 1 teaspoon (smoked) paprika powder
- Pinch of cayenne (optional)
- 1/2 teaspoon salt
- 2 tablespoons olive oil
For the tahini drizzle
- 6 tablespoons (vegan) joghurt
- 2 tablespoons apple cider vinegar
- 1 teaspoon tahini
- 1/2 teaspoon salt
- fresh black pepper
For serving
- fresh mint, cilantro or parsley
Instructions
- Preheat the oven to 200°C (390° F) and prepare a baking dish or line a baking tray with backing paper.
- Thoroughly wash your sweet potato (or peel if you prefer) and cut it into 1/2cm rounds or half rounds (about 1 € coin-sized). Put them in your baking tray, add drained chickpeas, garam masala, paprika powder, cayenne (if using), salt and olive oil. Mix until evenly coated. Place on the middle tray of your oven and bake for 15-20 minutes until the sweet potato pieces are tender.
- Place a medium sized pot on a medium flame (you want to use a pot that would hold double the amount of rice as we need space after cooking the rice to add the kale). Once your pan is hot add a tablespoon of olive oil, ghee or coconut oil and immediately add spices. Stir and roast for 1-2 minutes until fragrant. Add the rice and stir through until evenly coated. Add double the amount of water (325ml) and put on the lid. Once it starts boiling reduce the heat to low and cook for another 10mins.
- Meanwhile wash and dry the kale (big stems removed) or other greens you are using. Cut into bite-sized pieces. If using kale, massage the kale with your hands until it becomes softer and vibrant green.
- Once the rice has soaked up almost all liquid remove from stove. Add greens to the pot and let sit for 5 minutes. Add juice of 1/2-1 lime, put on lid and shake vigorously to combine.
For the tahini drizzle
- Place all ingredients in a clean glass jar. Shake until it comes together and you have a homogeneous sauce. Set aside
For assembling
- Stir through the rice and pour into a serving dish. Place cooked chickpeas and sweet potatoes on top of it. Add fresh mint, cilantro or parsley (chopped) and drizzle with the yoghurt tahini sauce (or serve at the side). Enjoy immediately!
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