Sweet potato and chickpea bake with lime tahini dressing

A great veggie dish that takes almost no effort and can be done in about an hour!


  • 6-8 small sweet potatoes, washed
  • 400g can chickpeas, rinsed, drained
  • 2 tablespoons olive oil
  • 2 teaspoons hot madras curry powder (or chilli powder if you don’t like curry)
  • 1 teaspoon ground cumin
  • 1 red onion, cut into small chunks
  • 1/2 cup frozen peas, blanched


  • 1 1/2 tablespoons extra virgin olive oil
  • 1 tablespoon tahini
  • 1 lime, rind finely grated, juiced
  • 1-2 teaspoons water
  • 1/2 teaspoon ground turmeric
  • Pinch of caster sugar


  1. Preheat oven to 220C/200C fan forced. Use a sharp knife to prick all over potatoes. Bake for between 40 minutes and an hour, or until soft. Halve potatoes.
  2. Combine chickpeas, 2 tsp oil, 1 tsp curry powder and 1/2 tsp cumin in a bowl. Season. Place potato and onion in a large oven dish. 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.
  3. Meanwhile, for the dressing, place all the ingredients in a jar. Season. Seal and shake to combine.
  4. Add peas to tray. Drizzle with dressing.

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