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Dr. Dave’s Favorite Sweet Potato and Chick Pea Bake

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Dr. Dave’s Favorite Sweet Potato and Chick Pea Bake

Amazing spicy sweet potato and chickpea bake with lime tahini dressing that is vegetarian and gluten free! Its sure to be a hit with the whole fam!
Prep Time15 minutes
Cook Time28 minutes
Course: Main Course
Servings: 4 people


  • 30 oz sweet potatoes scrubbed
  • 15 oz can of chick peas rinsed, drained
  • 2 tbsp extra virgin olive oil
  • 2 tsp curry powder
  • 1 tsp ground cumin
  • 1 red onion wedged
  • 1/2 cup frozen peas blanched
  • 1/3 cup fresh coriander leaves chopped


  • 1 1/2 tbsp extra virgin olive oil
  • 1 tbsp hulled tahini
  • 1 lime rind finely grated, juiced
  • 2 tsp water
  • 1/2 tsp ground turmeric


  • Preheat oven to 400. Use a sharp knife to prick all over potatoes. Place on a heatproof plate. Microwave on High for 4 minutes or until just tender. Halve potatoes. Combine chickpeas, 2 tsp oil, 1 tsp curry powder and 1/2 tsp cumin in a bowl. Season. Place potato and onion on a large baking tray. Drizzle with remaining oil. Sprinkle with remaining curry powder and cumin. Season. Add chickpeas. Roast for 25 minutes or until vegetables are tender. Cool for 5 minutes.
  • Meanwhile, for the dressing, place all the ingredients in a jar. Season. Seal and shake to combine.
  • Add peas to tray. Drizzle with dressing and sprinkle with coriander.

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