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Plate of Abundance: Baked Sweet Potatoes with Tahini Sauce, Spicy Chickpeas, and Quinoa Salad - photo 1
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Plate of Abundance: Baked Sweet Potatoes with Tahini Sauce, Spicy Chickpeas, and Quinoa Salad

Pikantne Vegetarian Dishes Main Dishes Dinners 90 min Medium 10 wyświetleń ~46.62 PLN - (0)
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Description

The Plate of Abundance is a vegetarian feast for the senses, inspired by the richness of Middle Eastern flavors. It is not a single dish, but rather a harmonious composition of five exceptional elements that together create a wholesome, filling, and incredibly nutritious meal. At the heart of the dish are velvety, sweet sweet potatoes roasted with fresh rosemary and thyme, providing the perfect base for the other ingredients. The contrast to their mildness is the crunchy, spicy chickpeas, coated in smoked paprika and cumin, delivering protein and bold flavor. The whole dish is brought together by a creamy, nutty tahini sauce with a hint of lemon and garlic, adding depth to the meal. Freshness and lightness come from a refreshing quinoa salad, full of fresh herbs and crunchy cucumber. The finishing touch is homemade, quick-pickled red onion, whose sharp-sweet flavor cuts through the richness of the dish. The dish is visually stunning – full of colors, textures, and flavors. It is perfect for an elegant dinner, a gathering with friends, or as a luxurious, healthy lunch.

Składniki (22)

Servings:
4
  • Sweet potato 800 g
  • Ciecierzyca konserwowa 240 g
  • Komosa ryżowa (quinoa) 150 g
  • Pasta tahini 100 g
  • Red onion 0.7 szt.
  • Extra virgin olive oil 0.3 łyżek
  • Lemon juice 50 ml
  • Vegetable broth 300 ml
  • Apple cider vinegar 50 ml
  • Pietruszka nać 1 pęczek
  • Fresh mint 0.2 pęczków
  • Cucumber 0.5 szt.
  • Garlic 1 ząbek
  • Fresh rosemary 0.1 pęczków
  • Fresh thyme 0.1 pęczków
  • sugar 5 g
  • 🌿 Przyprawy
  • Papryka wędzona słodka 0.8 łyżeczka
  • Kmin rzymski (kumin) mielony 1 łyżeczka
  • Salt 8 g
  • Pieprz czarny świeżo mielony 2 szczypty
  • ✨ Opcjonalne
  • Maple syrup 15 ml
  • Pestki granatu 30 g
💰 Szacowany koszt dania: ~46.62 PLN (11.66 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Marinated Onion (prepare at the beginning)

1

Start by preparing the pickled onion, as it needs at least 30 minutes for the flavors to meld. Peel the red onion, cut it in half lengthwise from the root, and then slice each half into very thin wedges. The thinner the wedges, the faster the onion will soften and pickle. Transfer the sliced onion to a small jar or bowl.

Ingredients: Red onion
Use a sharp chef's knife to finely chop the onion. If you have a mandoline, you can use it to achieve perfectly thin slices. Remember to be careful!
2

In a small saucepan, combine apple cider vinegar, 50 ml of water, sugar, and a pinch of salt (about 1g). Heat over medium heat, stirring occasionally, until the sugar and salt are completely dissolved. You do not need to bring the brine to a boil. Pour the hot brine over the prepared onion in the jar. Make sure all the onion is submerged. Set aside for at least 30 minutes at room temperature.

Ingredients: Apple cider vinegar, sugar, Salt
Using hot brine will make the onion soften faster and lose some of its sharpness. You can prepare the onion even a day in advance and store it in the refrigerator in a sealed jar.

Baked Sweet Potatoes and Chickpeas

3

Preheat the oven to 200°C with the convection function (or 220°C top and bottom). Prepare two large baking sheets and line them with parchment paper. This will make cleaning up later much easier and prevent sticking.

It is important for the oven to be well preheated before placing the vegetables inside. This will ensure even roasting and a nice browning. Using two baking sheets allows you to spread the ingredients in a single layer, which is key for crispiness.
4

Thoroughly wash and scrub the sweet potatoes under running water; you don't need to peel them - the skin is delicious and full of nutrients after baking. Dry them with a paper towel. Cut the sweet potatoes lengthwise into quarters, and then cut each quarter into thick sticks or wedges about 2 cm thick. Transfer them to a large bowl.

Ingredients: Sweet potato
Try to cut the sweet potato pieces to a similar size. This way, they will bake evenly at the same time. Pieces that are too small may burn before the larger ones are done.
5

In a bowl with sweet potatoes, add about 2 tablespoons of olive oil (30 ml), leaves of fresh rosemary and thyme stripped from the stems, a generous pinch of salt (about 3g), and freshly ground pepper. Mix everything thoroughly with your hands, ensuring that each piece of sweet potato is evenly coated with oil and herbs. Spread the sweet potatoes in a single layer on one of the prepared baking sheets.

Ingredients: Sweet potato, Extra virgin olive oil, Fresh rosemary, Fresh thyme, Salt, Pieprz czarny świeżo mielony
Mixing by hand is the best way to evenly distribute the spices. Don't place the sweet potatoes too tightly on the baking sheet – if they touch, they will steam instead of roast and won't brown nicely.
6

Place the baking tray with sweet potatoes in the preheated oven. Bake for about 35-40 minutes. Halfway through the baking time (after about 20 minutes), stir the sweet potatoes with a spatula to ensure they brown evenly on all sides. They will be ready when they are soft inside and golden-brown on the outside.

Ingredients: Sweet potato
Every oven is different, so check the sweet potatoes towards the end of baking. You can check if they are done by piercing one piece with a fork – it should go in easily.
7

While the sweet potatoes are baking, prepare the chickpeas. Drain them from the liquid in a sieve and rinse very thoroughly under cold running water. Then, the key step: dry them as thoroughly as possible. You can spread them out on a clean kitchen towel or paper towel and gently rub to remove as much moisture as possible.

Ingredients: Ciecierzyca konserwowa
Thoroughly drying the chickpeas is the secret to their crunchiness after baking. Moist chickpeas will cook rather than bake. You can even gently remove loose skins, which will further improve the texture.
8

Transfer the drained chickpeas to the same bowl that had the sweet potatoes. Add the remaining tablespoon of olive oil (15 ml), smoked paprika, cumin, a pinch of salt (about 2g), and pepper. Mix thoroughly so that each grain is coated with the spices. Spread the chickpeas in a single layer on the other prepared baking sheet.

Ingredients: Ciecierzyca konserwowa, Extra virgin olive oil, Papryka wędzona słodka, Kmin rzymski (kumin) mielony, Salt, Pieprz czarny świeżo mielony
Make sure the spices are evenly distributed. Again, do not overcrowd the chickpeas so they can become crispy.
9

Place the baking tray with chickpeas in the oven on the middle rack, below the sweet potatoes, for the last 20-25 minutes of their baking. Bake until the chickpeas become crispy and slightly browned. Halfway through baking, shake the tray to ensure the grains bake evenly.

Ingredients: Ciecierzyca konserwowa
Be careful not to burn the chickpeas. Towards the end of baking, they can brown quickly. They should be crispy on the outside, but not hard as a rock.

Quinoa Salad

10

While the sweet potatoes and chickpeas are baking, cook the quinoa. Pour the dry quinoa into a fine sieve and rinse thoroughly under cold running water, rubbing the grains with your hands. This step is important to remove the saponins that give quinoa a bitter taste.

Ingredients: Komosa ryżowa (quinoa)
Rinsing quinoa is often overlooked, but it is a very important step. The strainer must have very small holes so that the tiny grains do not escape.
11

Rinse the quinoa and transfer it to a small pot. Add vegetable broth and a pinch of salt (about 1g). Bring to a boil over medium heat, then reduce the heat to low, cover the pot, and cook for about 15 minutes, or until the quinoa has absorbed all the liquid. Remove from heat and let it sit covered for another 5 minutes. Then uncover and fluff the quinoa with a fork to separate the grains. Transfer to a bowl to cool faster.

Ingredients: Komosa ryżowa (quinoa), Vegetable broth, Salt
Do not lift the lid while cooking quinoa. After cooking, the grains should be translucent, and small white 'tails' (sprouts) should appear on the outside. Fluffing with a fork prevents the grains from clumping together.
12

While the quinoa cools, prepare the rest of the salad ingredients. Wash and dry the parsley and mint. Finely chop the leaves. Wash the cucumber, do not peel it, and cut it into small cubes (about 0.5 cm x 0.5 cm).

Ingredients: Pietruszka nać, Fresh mint, Cucumber
Use a sharp knife to chop the herbs so they don't get crushed. Finely chopping the cucumber will give the salad a better texture and the flavors will blend better.
13

In a large bowl, combine the cooled quinoa, chopped herbs, and diced cucumber. Add about 1 tablespoon of lemon juice (15 ml) and 1 tablespoon of olive oil (15 ml). Season with salt and pepper to taste and gently mix.

Ingredients: Komosa ryżowa (quinoa), Pietruszka nać, Fresh mint, Cucumber, Lemon juice, Extra virgin olive oil, Salt, Pieprz czarny świeżo mielony
Mix the salad just before serving to keep the ingredients fresh and crunchy. You can prepare all the ingredients in advance, but combine them at the very end.

Creamy Tahini Sauce

14

Prepare the sauce. In a small bowl or blender, place the tahini paste. Peel the garlic and press it through a garlic press or chop it very finely, then add it to the tahini. Pour in the remaining lemon juice (about 35 ml).

Ingredients: Pasta tahini, Garlic, Lemon juice
Use an immersion blender (stick blender) for a perfectly smooth sauce, but you can also whisk everything vigorously in a bowl. At first, the mixture may curdle and become very thick – this is normal.
15

Start mixing the ingredients, gradually adding very cold water, one tablespoon at a time. Stir vigorously until the sauce starts to become lighter and creamy. Continue adding water until you achieve the desired consistency – it should be pourable but still thick, similar to runny yogurt. Season the sauce with a pinch of salt. Additionally, you can add maple syrup to balance the flavor if the tahini is very bitter.

Ingredients: Pasta tahini, Lemon juice, Salt, Maple syrup
The key is to add the water slowly. If you add too much at once, the sauce may not emulsify properly. Cold water helps achieve a brighter color and better consistency. Taste the sauce and season according to your preferences – it may need more salt, lemon, or sweetness.

Composition of the Abundance Plate

16

When all the components are ready, it's time to assemble the dish. Take the baked sweet potatoes and crispy chickpeas out of the oven. Prepare large, deep plates or bowls.

Ingredients: Sweet potato, Ciecierzyca konserwowa
Serving the dish in bowls is very convenient and aesthetically pleasing. It allows for a nice arrangement of all the ingredients next to each other.
17

At the bottom of each bowl, place a portion of warm, roasted sweet potatoes. Next to them, add a portion of quinoa salad. Generously sprinkle everything with crunchy chickpeas. Drizzle the entire dish with the prepared tahini sauce. Finally, garnish the dish with a portion of pickled red onion. Additionally, you can sprinkle with pomegranate seeds for color and juiciness. Serve immediately while the sweet potatoes and chickpeas are warm.

Ingredients: Sweet potato, Ciecierzyca konserwowa, Pestki granatu
Do not mix the ingredients before serving. The beauty of this dish lies in the fact that each bite can be different – sometimes sweet sweet potato with creamy sauce, sometimes spicy chickpeas with fresh salad. Encourage guests to mix the flavors on their plates themselves.

Fun Fact

💡

Tahini, or sesame paste, is one of the oldest processed foods known to humanity. Mentions of it can be found in 13th-century Arabic cookbooks, and sesame was cultivated in the Tigris and Euphrates valley as far back as 4000 years ago!

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Tips

🍽️ Serving

Serve the dish in wide, shallow bowls to showcase all the colorful ingredients. Before serving, you can drizzle a bit of good quality olive oil over the top and sprinkle with freshly chopped parsley. The dish is complete on its own, but if you like, you can serve it with warm pita bread.

🥡 Storage

If you have leftovers, store each component separately in airtight containers in the fridge for 2-3 days. The chickpeas may lose their crunch, but you can refresh them by heating for a few minutes in a hot oven or on a dry skillet. Before serving, assemble the dish again, just like the first time.

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