Hassleback Sweet Potato and Chickpea Traybake with Tahini (Vegan GF)

Warming and hearty, these tender and crisp roasted hassleback vegetables are served with crunchy roasted chickpeas and a creamy tahini sauce for a vegan, gluten-free and nourishing dinner.

It’s been a long time since I uploaded a savoury recipe on here, and for that, I do apologise! I’ve shared a few over on social media but nothing on here even though I have been busy in the kitchen. My journey into veganism and into blogging about food all started with savoury food, actually, so it’s funny that 80% of my branded work is now sweet! Not that I don’t love cakes, bakes and sweet things, but I really love savoury, too. While I navigate my style and carve out my little niche, rest assured that I will continue to focus on both sweet and savoury. 

Now, back to this winner of a dinner: Hassleback Sweet Potato and Chickpea Traybake with Tahini. It’s a really simple one, it comes together in one baking tray in the oven and one pot for the tahini sauce. I’ve wanted to play around with hassleback vegetables for a recipe shoot for a while and this one did not disappoint!

How to hassleback any vegetable?

• Scrub or peel the vegetable
• Lay on a chopping board
• Slice into thin strips but only going about 2/3 of the way down with your knife
• The thinner, the better the effect
• Rub with oil and seasoning and roast until tender

You can hassleback any number of vegetables and for this Hassleback Sweet Potato and Chickpea Traybake with Tahini, I chose sweet potatoes and carrots. I used purple, yellow and orange carrots but you can use regular orange ones. I’ve added in garlic cloves as they turn really sweet and juicy.

Add in a tin of chickpeas for a boost of protein and fibre and they turn so crunchy and delicious. They are a great addition to all traybakes. You could use another bean, too.

Once roasted, drizzle it all with this creamy and simple tahini dressing:

•  Tahini: the thinner and better-quality tahini really makes for the best dressing.
• Tamari soy sauce: this adds a rich umami depth of flavour that is savoury and slightly salty.
• Apple cider vinegar or lemon juice: the acidic tang works really well with the creaminess of the sauce.
• Maple syrup: to balance out the tang and savouriness.

I’ve also served this Hassleback Sweet Potato and Chickpea Traybake with Tahini with salad leaves, beautiful pomegranate jewels and cheese flavoured seaweed crisps. I love a good crunch on top of salads and roasted vegetables, and these make a great change. Chopped nuts, seeds or dukkah would also be great.

This one-pan dinner is so hearty, wholesome and comforting, making it a great winter warmer. You can also enjoy it cold the next day for lunch or warm leftovers back up in the oven, too. It is naturally vegan, gluten-free, fibre and protein packed and so easy! It is nourishing, full of healthful ingredients and is great for all the family.

If you are looking for more veg-forward dinners, how about my:

• Balsamic Roasted Potato Aubergine and Broccoli Tray Bake
• Mushroom and Butterbean Chickpea Flatbreads with Herby Hummus
• Aubergine Chickpea and Tomato Harissa Stew
• BBQ Jackfruit Bowls with Grilled Corn
• Butternut Squash Mac n Cheese

Hassleback Sweet Potato and Chickpea Traybake with Tahini (Vegan GF)

• Servings: 2
• Time: 60 minutes
• Difficulty: easy
• Print

Warming and hearty, these tender and crisp roasted hassleback vegetables are served with crunchy roasted chickpeas and a creamy tahini sauce for a vegan, gluten-free and nourishing dinner.

Ingredients

Vegetables:
• 2 medium sweet potatoes
• 4 carrots
• 3 garlic cloves, whole
• ½ tsp ground cumin
• 2 tbsp olive oil
• Salt pepper
• 1 tin chickpeas, drained (drained weight 240g)
Tahini 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
To serve: crushed cheese flavoured seaweed crisps or nuts/seeds, pomegranate, salad leaves

Directions

1. Preheat the oven to 160Fan/180*C and line a large baking tray with parchment paper.
2. Scrub the sweet potatoes and carrots and place on a chopping board. Slice each one into thin strips, cutting about 2/3 into the vegetable. Place on the baking tray with the garlic, sprinkle with the ground cumin, olive oil, salt and pepper. Roast for 30 minutes.
3. Pat the chickpeas dry and add to the baking tray. Stir the vegetables around and roast for another 30-40 minutes until really tender and crisp.
4. Meanwhile, make the tahini dressing by stirring together all the ingredients to a runny and smooth sauce.
5. Squeeze the garlic over the potatoes and rub in. serve the hassleback vegetables and chickpeas with some salad leaves, pomegranate, the tahini dressing and crushed up cheese flavoured seaweed crisps or nuts/seeds.

Let me know what you think of this Hassleback Sweet Potato and Chickpea Traybake with Tahini in the comments below and if you make it, please tag me in your bakes! I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest  – please say hello!

With Hassleback love x

This recipe was originally created with Abakus Foods and their Cheese Flavoured Seaweed Crisps although this post is not sponsored and I loved this recipe too much not to share!