Healthy, sweet and filling
This one of my favorite recipes from the 50 Days summerbook.
I hardly dare to say “super simple” again, but it is! With sweet potato and chickpeas and a great tasty sauce. Even cold it’s nice so perfect to take leftovers with you for lunch the next day
INGREDIËNTEN
- 283/5000
- 400 g sweet potato
- 200g cooked chickpeas
- 1 tsp coconut oil
- 1 small red onion
- 2 tbsp tomato puree (50 g)
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 tsp cumin
- Pinch of nutmeg
- Pinch of paprika powder
- Salt and pepper
- 1 tbsp coconut blossom sugar
- 2 tbsp almond milk
BEREIDINGSWIJZE
1. Cut the sweet potato into small pieces and steam in a steam pan, steam basket or in a small layer of water with the lid on the pan.
2. Heat 1 tsp coconut oil in a frying pan and fry the onion over low heat.
3. Add the chickpeas, spices, tomato puree, coconut blossom sugar and almond milk and fry until the onion is soft.
4. Make up your plate with the spinach, then the chickpea mixture and finally the sweet potato on top. Sprinkle with some spring onions and voila! Enjoy your meal.
