Sweet Potato, Chickpea Bowls with Maple Tahini Sauce


Sweet Potato, Chickpea Bowls with Maple Tahini Sauce

This is another recipe that can be made with some modification to feed the entire family without a bunch of extra steps.

 This recipe had a mixed review in our household.  I wasn’t a super fan and neither was my son, but my husband and daughter (PKU) loved it.

Depending on how you calculate your intake and how much you can have will determine which items you put into your bowls.  For example, I measured out each of the ingredients once cooked for my daughter and she was able to have a little bit of everything, but she was also able to have 6 grams of protein for this meal (her bowl had way less chickpeas in it then the photo shows, and for those on a really restricted diet they could omit the chickpeas).  So that being said it may fit in some people’s diets and may not in others.  Please make choices that are appropriate for your individual diet.

Ingredients:

  • 2 crowns broccoli, cut into pieces
  • 2 (15 oz)) cans chickpeas, drained and rinsed
  • 1 bunch kale
  • 1 lemon
  • 1 red onion
  • 1 1/2 lbs sweet potatoes
  • Black pepper
  • Chili powder
  • Cumin
  • Extra virgin olive oil
  • Garlic powder
  • Oregano
  • Maple syrup
  • Tahini
  • Salt
Direction:
  1. Preheat oven to 400 degrees
  2. Wash and dry fresh produce
  3. Peel sweet potatoes and onions and chop into cubes, place in a bowl and sprinkle with olive oil, salt, and pepper.  
  4. Divide the veggies between two pans and place in the oven.  Cook for ten minutes.
  5. Add the chopped broccoli and cook an additional ten minutes.
  6. Tear the kale from the stem into bite sized pieces.  Add to the veggies and cook an additional five minutes.
  7. While the veggies are cooking place the chickpeas in a frying pan with some olive oil, and sprinkle with salt, pepper, cumin, garlic powder, oregano and salt (to taste).  Cook the chickpeas until golden
  8. Juice lemon, add 1/2 cup tahini (this is very high in protein so adjust as necessary to fit the diet or omit if you choose), 4 tsp honey.
  9. When veggies are done divide in bowls (measuring each ingredient to calculate out the phes, grams of protein, exchanges, etc.  
  10. Top with the lemon-tahini-syrup sauce.

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