Recipe: Hassleback Sweet Potato and Chickpea Traybake - GF & Vegan

December 08, 2020

Check out this recipe for Hassleback Sweet Potato and Chickpea Traybake, from the amazing @nourishing.amy. Vegan and GF - it's topped with our Cheesy Seaweed Crisps for an umami crunch!

RECIPE: Hassleback Sweet Potato and Chickpea Traybake with Tahini by @nourishing.amy

Ingredients

• 2 Medium Sweet Potatoes
• 4-6 Carrots
• 1 tin Chickpeas
• 2 tbsp Olive Oil
• 1/2 tsp Ground Cumin
• 3 Garlic Cloves
• Salt & Pepper
• Pomegranate Seeds (optional)
• 1 packet Abakus Foods Cheese Flavoured Seaweed Crisps

For the dressing

• 3 tbsp Tahini
• 1 tbsp Tamari Soy Sauce
• 1 tsp Apple Cider Vinegar or Lemon Juice
• 1 tsp Maple Syrup
• 2-3 tbsp Water

Instructions

• Scrub the sweet potatoes and carrots. Slice them into strips, cutting 2/3 down to make the “hassleback” pattern. Rub with olive oil, ground cumin, salt, pepper and garlic cloves.
• Roast  the veg for 30 mins at 160Fan/180*C
• Add in the drained chickpeas (pat them dry) and roast for 30-40 mins more until crisp.
• Mix together the tahini, tamari, apple cider vinegar (or lemon juice), maple syrup and water to make the tahini dressing.
• Remove the traybake from the oven and drizzle with the tahini dressing, pomegranate seeds and sprinkle over the Cheese Flavoured Seaweed Crisps.

Buy our Seaweed Crisps here.

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