Maple Sweet Potato and Chickpea Plate
A plant-based American plate, maple and miso glazed roasted sweet potato and crispy chickpeas with wilted kale and a tahini drizzle.
American
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Peel and cut sweet potatoes into 2cm wedges. Drain, rinse, and pat chickpeas dry. Remove tough kale stems. Whisk maple syrup and miso paste together. Whisk tahini, lemon juice, water, and a pinch of salt until smooth.
Roast
Preheat oven to 220°C. On one side of a large baking tray, toss sweet potato wedges with half the maple-miso glaze and 1 tbsp oil. On the other side, toss chickpeas with smoked paprika, garlic powder, black pepper, and remaining 1 tbsp oil. Spread in a single layer.
Roast 22–25 minutes, turning chickpeas halfway through, until sweet potatoes are tender and caramelised and chickpeas are golden.
Glaze
In the final 5 minutes, brush sweet potato wedges with remaining maple-miso glaze until glossy and sticky.
Saute
While vegetables roast, heat a medium pan over medium heat. Add kale with remaining salt and cook 2–3 minutes, stirring occasionally, until wilted.
Plate
Divide wilted kale between two plates. Top with glazed sweet potato wedges and roasted chickpeas. Drizzle tahini sauce over everything. Serve warm.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.