60minutes, 45 of them waiting
694Calories
19gProtein
1serving
The sweet potato bakes in the oven, the chickpeas roast on the same tray, and the tahini and lemon sauce is stirred together meanwhile. Little work, a full plate.
Ingredients
Forserving
- 300 gSweet potato (1 piece)
- 150 gChickpeas, drained
- 20 gTahini (1 tbsp)
- 15 gLemon juice (1 tbsp)
- 10 gOlive oil (1 tbsp)
- Cumin, paprika, garlic, parsley, salt
How to make it
- Oven to 200 degrees. Prick the sweet potato, put it on a tray, bake for 45 minutes.
- Pat the chickpeas dry, toss them with the oil, cumin, paprika and salt, put them on the tray for the last 20 minutes.
- Stir the tahini smooth with the lemon, garlic, salt and three tablespoons of water.
- Cut the sweet potato open lengthways, chickpeas inside, tahini sauce and parsley over it.
One tip
Tahini seizes when it meets lemon and turns creamy again with water. Do not panic.
Nutrition per serving
| Calories | 694 |
|---|---|
| Protein | 19 g |
| Fat | 24 g |
| Carbs | 101 g |
Calculated from the ingredients, using values per 100 grams from USDA FoodData Central. The calories come from the macronutrients, not from the energy field of the database.
kcal
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2,000 is just a starting point. Work out yours, free, and separately for training days and rest days.
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