Middle-Eastern sheet-pan sweet potato with carrots & chickpeas
Middle-Eastern sheet-pan sweet potato with carrots & chickpeas: 519 kcal and 15 g protein per serving, ready in 35 minutes. Nutrition calculated from the ingredients.
Ingredients
- 20 g Olive oil
- 400 g Sweet potato (in wedges)
- 200 g Carrots (in batons)
- 250 g Chickpeas (canned) (drained)
- 3 g Cumin
- 2 g Coriander seed
- 20 g Tahini
- 15 g Lemon (juice)
Instructions
- Preheat the oven to 200 °C fan.
- Toss 400 g Sweet potato and 200 g Carrots on a tray with 20 g olive oil, salt and pepper.
- Bake for 20 minutes, then take out and turn once.
- Add 250 g Chickpeas and bake another 12–15 minutes until golden.
- Grind 3 g cumin and 2 g coriander seed and toast them; whisk 20 g tahini with 15 g lemon juice and 2 tbsp water and drizzle over.
- Makes 2 servings — the second keeps 2 days refrigerated.
Nutrition per serving
- 519 kcal
- 15 g protein
- 72 g carbs
- 19 g fat