Vegan lunch bowl – delicious sweet potato cubes flavoured with orange zest and maple syrup, a side of sautéed Swiss chard, quinoa, and seasoned roasted chickpeas. All drizzled with a poblano pepper and lemon-tahini sauce.
Preparing the sweet potatoes:
Peel and cube 4 small sweet potatoes. In a large bowl, toss sweet potatoes with 1.5 tablespoons liquid coconut oil, 2 teaspoons maple syrup, 1 teaspoon orange zest, 1/4 teaspoon salt. Spread on a baking pan lined with parchment paper and oven roast for 20 mins at 425F, then flip and roast for another 15 mins.
Preparing the chickpeas:
Boil 15 oz dried chickpeas in water until tender (or use canned chickpeas). In a bowl, mix chickpeas with 2 tablespoons olive oil, 1/2 teaspoon paprika, 1/8 teaspoon cumin, 1/8 teaspoon cayenne, 1/8 teaspoon ground black pepper, 1/4 teaspoon salt. Spread chickpeas on a baking pan and oven roast for 15 mins at 425F.
Poblano pepper sauce (drizzled on top):
Combine 1.5 cups poblano peppers, 1/3 cup tahini, 3 tablespoons lemon juice, 1 tablespoon olive oil, 1 garlic clove, and a pinch of salt and pepper in a food processor. Blend until smooth.