Sweet Potatoes with Sun Dried Tomato-Date-Basil Crumble
Roasted sweet potatoes piled with crispy chickpeas and kale, a sweet-salty tomato-date crumble and a tahini-style balsamic drizzle.
| prepPreheat oven to 425°F / 220°C | |||
| 3 sweet potatoes, halved | Roast potatoes face down 425°F, 20-25 min | Add to pan, toss, roast 20 min, flip | Plate, mash center, top & drizzle |
| 1/2 tbsp olive oil (for the sweet potatoes) | |||
| Salt (for the sweet potatoes) | |||
| 40 g walnuts | Chop together into crumble | ||
| 4 large dates | |||
| 50 g sun dried tomatoes | |||
| 15 g fresh packed basil | |||
| 1 tbsp capers | |||
| 1/2 tsp lemon zest | |||
| 45 ml balsamic vinegar | Blend sauce; thin with water | ||
| 8 ml maple syrup (for the sauce) | |||
| 1 tsp mustard | |||
| Squeeze lemon juice | |||
| 60 g cottage cheese | |||
| 30 ml olive oil (for the sauce) | |||
| Pinch salt (for the sauce) | |||
| Pepper to taste | |||
| 1-2 tbsp / 15-30 ml water, to thin | |||
| 1 425 g can chickpeas, rinsed & drained | |||
| 1/2 tbsp olive oil (for the chickpeas) | |||
| 15 ml maple syrup (for the chickpeas) | |||
| 1/2 tbsp paprika | |||
| 1/2 tbsp onion powder | |||
| Salt (for the chickpeas) | |||
| 200 g chopped kale | Remove all; roast kale 10 min until crisp | ||
| 1 tbsp olive oil (for the kale) | |||
| 15 g grated Parmesan | |||
| Pinch salt (for the kale) | |||
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