Sweet potato and chickpea bowl

Ingredients for 2 servings:

• 2 tbsp coconut oil, melted
• 1 onion(s), red, finely sliced
• 1 large sweet potato(s), roughly diced
• 1 broccoli, cut into small florets
• 1 can chickpeas, approx. 425 g
• Chili powder (red jalapeno chili powder)
• Harissa
• Spice mix (Arrabiata spice mix)
• 3 tbsp sesame paste (tahini)
• 1 tsp maple syrup
• 1 tbsp lemon juice
• 2 tbsp water, hot
• Garlic salt
• Pepper, white

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 55 minutes

vegan

Pour the coconut oil onto a baking sheet lined with parchment paper. Sprinkle with salt, pepper, and harissa. Spread the onion slices on top. Place the sweet potato cubes on top of the onion. Drizzle with a little olive oil. Bake in a preheated oven at 200 degrees Celsius (convection oven) for 10 minutes. Add the broccoli, mix gently, and bake for another 15 minutes. Heat a little coconut oil in a deep pan and sauté the chickpeas. Season with jalapeno chili powder, Arrabbiata spice mix, and a little salt. Keep warm over low heat. Then pour over the vegetables in the oven. Bake for another 5 minutes. Meanwhile, mix the tahini, maple syrup, lemon juice, garlic salt, and white pepper well. Add enough hot water until a creamy consistency is reached. It shouldn’t be too thick, but not too runny either. Taste and adjust the seasoning if desired. I prefer it a little more acidic. Pour the sauce over the vegetables and serve.