Cooked - Roasted Sweet Potatoes and Red Curry Chickpeas

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Roasted Sweet Potatoes and Red Curry Chickpeas

1.0

3 small sweet potatoes, halved (approx 1 ½ lbs)

3 T olive oil (divided)

2 tsp salt

2 T red curry paste

1 clove garlic, minced

1 ½ tsp ginger, peeled & minced

1 15oz can chickpeas, rinsed & dried

1 small red bell pepper, chopped

1 small red onion, chopped

3 T tahini

2 T lime juice

3 T non-dairy unsweetened yogurt

1 T tamari

1 T toasted sesame seeds (optional)

2 T fresh mint, chopped

Prep halved potatoes: brush with 1 T oil, & season with ½ tsp salt. Roast potatoes flesh side down for 20 min at 425 F
While potatoes are roasting, in a medium mixing bowl combine 1 T oil, red curry paste, garlic, ginger, & ½ tsp salt. Add chickpeas, pepper, and onion. Stir to coat. Then add to another parchment lined baking tray. Roast till crispy, shaking pan halfway during cook time. Roast along with potatoes until tender, approx 20 min more
For the sauce: in a bowl combine tahini, 1 T oil, lime juice, tamari, yogurt, whisk until smooth. Add toasted sesame seeds.
Plate with red curried chickpeas over potatoes with lots of tahini drizzle and fresh herbs on top. Enjoy!!

Course🍽️Main Course

Diets🌱Vegan🌾Gluten-free...

Category🍽️Main Dish

CuisineAsian

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 40m

Created 118 weeks ago

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