Who can resist the vibrant colors of this plate? Moreover, this recipe is oil free, without added sugar, full of good vitamins, minerals and rich in proteins.
Adding tahini to the puree gives it a smooth and creamy texture. It reduces the amount of saturated fat and adds a little more calcium to our diet.
If you use a tahini made with toasted sesame seeds, you will also get a delicious little extra taste.
Sweet potato and parsnip tahini purée with chickpeas and broccolini
- A cutting board
- Wooden spoon
- Steam cooker (or equivalent)
Sweet potato and parsnip tahini purée
- 500 g sweet potatoes
- 250 g parsnip
- 2 tsp thym
- 1/2 tsp nutmeg
- 3 tbsp Tahini
- 250 g chickpeas cuits
- 1 tsp smoked paprika
- 1/2 tsp cilantro
- 1/4 tsp curcuma
- 1 tbsp Tamari
- 300 g broccolini
- 2 tbsp sesame seeds (toasted)
- any toppings of your choice
Start with the purée
- Wash, peel and roughly chop the sweet potatoes and parsnips. Place in a suitable pot and add the thyme, cover with water.
- Bring to a boil and cook until vegetables are tender (about 20 minutes).
- Once cooked, drain and purée. Add the Tahini, nutmeg and mix well. Adjust the seasoning.
In the meantime
- Steam the broccolini. I personally like to cook them al dente (about 10 minutes in a steamer)
- Drain the chickpeas and roast them in a pan with the smoked paprika, coriander, cumin and turmeric.
- Deglaze with Tamari sauce and add a little pepper as preferred.
- Arrange the purée on a plate, add the broccolini and chickpeas, sprinkle with sesame seeds and other dried fruits as desired.
- Store leftovers in the fridge for 2 days for the chickpeas and up to 4 days for the puree.
The values are calculated with an online calculator and are used as a reference. They may vary according to the products you’re using.