yields 2 servings
total time: 45 minutes (15 minutes prep time, 30 minutes cook time)
INGREDIENTS
Salad
3 medium sweet potatoes (400 g)
1 ½ cups cooked chickpeas (240 g), drained & rinsed
2 tsp cumin
1 medium zucchini
1 cup fresh spinach (30 g)
2 tomatoes, diced
½ cup fresh parsley (14 g), chopped
2 green onions, diced
2 tbsp lemon juice
¼ tsp salt
Sun-Dried Tomato Hummus
6 sun-dried tomatoes*
1 ½ cup cooked chickpeas (240 g), drained and liquid reserved
1 tablespoon nutritional yeast
2 tablespoons tahini
½ teaspoon paprika
¼ teaspoon salt
2 garlic cloves
¼ cup water
DIRECTIONS
- Preheat your oven to 350° F (175 °C) and line two baking sheets with parchment paper. Peel and cube the sweet potatoes.
- Place the cubes and chickpeas on one of the baking sheets and sprinkle them with cumin and a pinch of salt. Toss to combine, then arrange everything into a single layer and put the sheet into the oven.
- Using a mandoline or sharp knife, cut the zucchini lengthwise into thin slices. Arrange them in a single layer on the second baking sheet and place them into the oven 5 minutes after putting in the first sheet.
- After 10 minutes of baking, flip the zucchini slices using a spatula and toss the sweet potato cubes and chickpeas so that everything bakes evenly.
- After 15 more minutes, remove both baking sheets from the oven and set them aside.
- In the meantime, prepare the other components for the bowl! Wash and chop your veggies and add the parsley, diced tomatoes, green onions, lemon juice and salt to a medium bowl. Mix to combine, then set aside.
Hummus
- Make the hummus by placing the sun-dried tomatoes into your food processor and process to obtain a paste. Add the rest of the ingredients and process to create a smooth mixture. Adjust to taste preferences and add more liquid if needed.
credit: nutriciously.com