A quick and delightful veggie dish of sweet n’ purple potatoes and chickpeas roasted with warming, grounding spices and umami flavours.
This easy sheet pan recipe is oil-free and nutrient-dense with plant-based protein, essential vitamins + minerals, resistant starches and prebiotic fibre that supports a healthy gut microbiome.
Serve with tahini dressing which adds healthy fats that help us absorb fat-soluble vitamins and adds a lovely creamy nuttiness to the dish.
Recipes with plant protein-rich ingredients. Examples of plant-based high protein foods include; quinoa, teff, millet, wild rice, oats, buckwheat, amaranth, sorghum, wheat, nuts, seeds, hemp seeds, peas, beans, lentils, legumes, soy, tofu & tempeh, broccoli, brussels, spinach, kale, mushrooms, nutritional yeast.
Recipes have ingredients with anti-inflammatory nutrients and avoid common inflammatory foods like sugar, gluten, dairy and processed food. A whole food diet rich in anti-inflammatory foods can help relieve symptoms of inflammation within the body. Inflammation is at the root of most disease = dis-ease.
Vitamin A is a fat-soluble vitamin found in carrots, greens, sweet potatoes, red peppers, pumpkin, cantaloupe, eggs, dairy. Vitamin A supports healthy function of red blood cells, skin & bone formation, growth, development, vision, reproduction and immune function
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Spice Roasted Sweet n’ Purple Potatoes & Chickpeas
PREHEAT OVEN TO 400F | 200C. Line a sheet pan with parchment paper.
WASH potatoes, and dice into small pieces – ½ ” | 1cm.
DRAIN + RINSE chickpeas.
ADD potatoes + chickpeas to the sheet pan with all the spices + aminos + tomato paste and toss until evenly coated. You can do this in a bowl if you prefer. Spread out in a single layer on a sheet pan.
ROAST 20 mins. SHAKE PAN & turn, so it browns evenly. Roast another 10 – 15 mins until potatoes are fork tender and golden; remove from the oven.
SERVE plate roasted veg over salad greens + drizzle over tahini dressing.
TAHINI SAUCE – mix | shake all ingredients together until smooth. IF too thick, add more water, and taste – add any seasonings you like.
on a bed of mixed salad greens.
Carrot, Radish & Red Onion Salad
with Rainbow Root Vegetable Salad
with Rainbow Chard & Almond Quinoa
with Peanut, Almond & Herb Pesto-style Dip
drizzled with Lemon Garlic Tahini
drizzled with Apple Cider Vinaigrette + nuts | seeds.
with Gochujang Miso Tahini Sauce
with Super Green Hummus.
SWAP POTATOES use any winter squash, pumpkin, turnips, celeriac, parsnips, carrots, yams, beetroot or cauliflower – be sure to cut them all up into similar sizes ~ cooking times may vary.
SWAP SPICES for curry powder, berbere spice, blackened spice, harissa or any pre-blended spice mix you like.
SWAP LIQUID AMINOS for soy sauce, tamari, coconut aminos.
SALAD GREENS use lettuces, salad mixes, arugula, radicchio: cabbage, bok choy. Add any fresh herbs you like.
USE COOKED GREENS like spinach, kale, spinach, swiss chard, bok choy, Asian greens, cabbage; you can lightly cook by adding to a heated skillet with a splash of water, toss it to steam for 1 min lightly.
ADD vegetables like zucchini, peppers, eggplant, mushrooms.
SWAP TAHINI for any nut or seed butter, or use olive oil or add nuts, seeds or avocado to the salad.
THERAPEUTIC DIETS – Adapt the recipe and ingredients according to your healthcare provider. Please remember to read food ingredient labels.