American · Dinner
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.
$
10 minsPrep
25 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
520Calories
16gProtein
18gFat
68gCarbs
18gSugar
12gFiber
810mgSodium
0mgChol
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Instructions
1
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.
2
Roast
Preheat oven to 220°C. On a large baking tray, toss sweet potato wedges with half the maple-miso glaze and 0.5 tbsp oil on one side. Toss chickpeas with smoked paprika, garlic powder, black pepper, and 0.5 tbsp oil on the other side of the tray.
3
Roast 22–25 minutes, turning chickpeas halfway through, until sweet potato is tender and caramelised and chickpeas are golden.
4
Glaze
In the final 5 minutes, brush sweet potato with remaining maple-miso glaze until glossy and sticky.
5
Saute
While vegetables roast, heat remaining 0.5 tbsp oil in a medium pan over medium heat. Add kale with remaining salt, cook 3–4 minutes until wilted.
6
Plate
Divide wilted kale between two plates, top with glazed sweet potato and 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.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 2 large sweet potatoes
- 300g (10.6 oz / 2 cans) canned chickpeas
- 160g (5.6 oz) curly kale
- 3 tbsp maple syrup
- 2 tbsp white miso paste
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1.5 tsp salt
- 0.5 tsp black pepper
- 2 tbsp tahini
- 2 tbsp lemon juice
- 2 tbsp water