Sweet Potato with Mushrooms and Chickpeas by @niangcook

N/A

1 serving

🍠

300 g

Sweet Potato

🍄

180 g

Brown Mushrooms

🫛

150 g

Chickpeas

🧂

1 g

Salt

🌶️

0.5 g

Pepper

🌿

0.2 g

Thyme

🫑

0.5 g

Paprika

🟤

0.4 g

Cumin

🥣

30 ml

Tahini

🥛

30 ml

Light Liquid Cream

🍋

0.5

Lime

🍯

5 ml

Honey

🫒

15 ml

Olive Oil

Preparation Steps

  1. Step 1/12

    Preheat the oven to 200°C (400°F) and line the baking sheet with parchment paper.

    🍪baking sheet
    📜parchment paper

  2. Step 2/12

    Scrub the sweet potato and cut it lengthwise in half.

    sweet potato
    🔪chef's knife
    🪵cutting board

  3. Step 3/12

    Place the sweet potato halves cut-side up on the lined baking sheet and drizzle with 1/2 tbsp olive oil.

    sweet potato
    olive oil
    🍪baking sheet
    🥄spoon

  4. Step 4/12

    Roast the sweet potato for 25 minutes until nearly tender.

    sweet potato
    🍪baking sheet

  5. Step 5/12

    Slice the brown mushrooms and drain the chickpeas.

    brown mushrooms
    chickpeas
    🔪chef's knife
    🪵cutting board

  6. Step 6/12

    Combine the salt, black pepper, dried thyme, paprika, and ground cumin in a mixing bowl.

    salt
    black pepper
    dried thyme
    paprika
    ground cumin
    🥣mixing bowl
    🥄measuring spoons
    🥄spoon

  7. Step 7/12

    Toss the sliced mushrooms and drained chickpeas with the remaining 1/2 tbsp olive oil and the spice mix.

    brown mushrooms
    chickpeas
    olive oil
    salt
    black pepper
    dried thyme
    paprika
    ground cumin
    🥣mixing bowl
    🥄spoon

  8. Step 8/12

    Add the seasoned mushrooms and chickpeas around the sweet potato halves.

    brown mushrooms
    chickpeas
    sweet potato
    🍪baking sheet

  9. Step 9/12

    Roast for 10 minutes until the mushrooms are browned and the sweet potato is fork-tender.

    sweet potato
    brown mushrooms
    chickpeas
    🍪baking sheet

  10. Step 10/12

    Juice the half lime and whisk its juice with tahini, light liquid cream, and honey until smooth.

    lime
    tahini
    light liquid cream
    honey
    🥣mixing bowl
    🥄spoon
    🥄measuring spoons

  11. Step 11/12

    Serve the roasted sweet potato topped with the spiced mushrooms and chickpeas.

    sweet potato
    brown mushrooms
    chickpeas
    🥄spoon

  12. Step 12/12

    Drizzle the tahini lime cream over the dish and serve warm.

    tahini
    light liquid cream
    lime
    honey
    🥄spoon

Composition

Ingredients

Types

Vegetables, Mushrooms, Legumes, Herbs and Spices, Seeds, Dairy, Fruits, Sweeteners, Oils

Ingredients

Sweet potato, Brown mushrooms, Chickpeas, Salt, Pepper, Thyme, Paprika, Cumin, Tahini, Light liquid cream, Lime, Honey, Olive oil

Allergens

Sesame, Milk

Dietetics

Dietary regimen

Vegetarian, Gluten-free, High-fiber

Calories

475 kcal

Macro nutrients

Protein: 17g, Carbohydrates: 58g, Fat: 21g, Fiber: 14g, Sugars: 15g

Nutritional Information

Minerals

Potassium: 1050mg, Iron: 4.2mg, Calcium: 150mg, Magnesium: 105mg

Vitamins

Vitamin A: 1500µg RAE, Vitamin C: 25mg, Vitamin B6: 0.5mg, Folate: 170µg

Preparation

Time Information

Temps

Non spécifié

Difficulty

Level

None ()

Steps

12 steps

Equipments

Utensils

chef's knife, cutting board, mixing bowl, baking sheet, parchment paper, measuring spoons, spoon

Appliances

oven

Type

Type

Type Of Dish

Main Course, Bowl

Occasions

Lunch, Dinner, Weeknight meal

Origin

Source

Platform

instagram

Original Creator

@niangcook

Origin

Cuisine

Modern French, Mediterranean-inspired

Geographic

France, Europe

Various

Aspect

Texture

Tender, Creamy, Crispy, Juicy

Flavors

Earthy, Smoky, Sweet, Tangy, Savory, Nutty, Herbal

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Discard after 2 hours at room temperature), fridge : 3 days (Store in an airtight container,Store sauce separately when possible,Reheat the sweet potato, mushrooms, and chickpeas before serving), freezer : 2 months (Freeze roasted components in an airtight freezer-safe container,Do not freeze the tahini cream sauce,Thaw in the fridge before reheating)