Spiced sweet potatoes and chickpeas with smoky tahini dressing

Total: 50 min Serves: 4

550g sweet potatoes, cut into ½-inch pieces

1 tin chickpeas, rinsed

3 tbsp extra-virgin olive oil

1 tsp ground cumin

½ tsp ground coriander

⅛ tsp cayenne pepper

½ tsp salt and ¼ tsp pepper

180g basmati rice

125g tahini, stirred well 6 tbsp fresh lemon juice

4 tsp smoked paprika

20g dill, coriander or flat-leaf parsley, chopped

2 spring onions (the white and light-green parts), thinly sliced

01. Heat the oven to 220°C. On a rimmed baking tray, toss the potatoes and chickpeas with the olive oil.

02. In a bowl, combine the cumin, coriander, cayenne, ½ tsp of salt and ¼ tsp of pepper. Sprinkle over the potatoes and chickpeas, toss, then arrange in a single layer. Roast until the potatoes are golden brown and tender, around 25 to 30 mins.

03. Meanwhile, bring 350ml of water and a pinch of salt to a boil. Stir in the rice; cover, reduce the heat and simmer for 15 mins. Remove from the heat, fluff with a fork and allow to stand for 5 mins.

04. In a small bowl, whisk together the tahini, lemon juice, paprika, ½ tsp of salt and 60ml of water until smooth. If it’s too thick, whisk in a little more water, then season with additional salt, if desired (it will keep in the fridge for up to 4 days).

05. Spoon the rice on to a large serving plate and spoon the sweet potato mixture on top. Sprinkle with your chosen herbs and spring onions, and drizzle with the tahini dressing.

Per serving: 655 cal, 29.5g fat (4g sat), 16g protein, 87g carbs, 10g sugars (0g added sugars), 14g fibre