Does anyone else dread thinking about dinner these days?
I love food, love eating, and love cooking, and for the last 4 months – I hate thinking about it. What is it? Are we just tired of our kitchens? Tired of the rotation? I know I’m tired of cleaning after every meal.
Throughout the summer, my sister or I would ask each other at some point during the day, “What do you want to do for dinner? The other would just respond, either verbally or mentally, “UGHHHHHHHHH don’t talk to me about dinner!”
By the end of the summer, she asked me to come up with a weeks worth of easy dinners she could make regularly. I can’t think of anything past cereal these days, but 7 recipes, sure no problem. 5 weeks later I have 1 recipe for her.
This is my easiest recipe to date and will only take a few minutes to prep. Bonus – the clean up is pretty easy too. I think you could easily add some sauteed greens to this to make it a little more hearty, but the sweet potatoes and chickpeas are great on their own.
Sweet Potato Chickpea Bowls
Serves 2 with leftovers
Ingredients:
3 – 4 medium sweet potatoes – I used garnet
2 1/2 tablespoons of extra virgin olive oil, separated
2 teaspoons of curry powder, separated
1 1/2 teaspoons of salt
1 can of chickpeas, drained, rinsed, and dried in a tea towel
1/4 cup of tahini
1/4 cup of warm water
1-2 tablespoons of tamari or Braggs liquid aminos
Cilantro for garnish
Directions:
1. Preheat the oven to 425° and line a baking sheet with parchment paper.
2. Roughly chop the sweet potatoes in wedges, place them in a large mixing bowl, and dress them in 1 1/2 tablespoons of olive oil. Season them in about 1 1/2 teaspoons of curry powder and 1 teaspoon of salt and place them on the baking sheet. Bake for 25 minutes.
3. While the sweet potatoes are baking, place the chickpeas in the mixing bowl and add the remaining olive oil, curry, and salt and mix well. After 25 minutes, remove the potatoes from the oven, and add the chickpeas. Bake for another 15 minutes.
4. While sweet potatoes and chickpeas are baking, make your tahini sauce – I like to use a mug and mix with a fork. Put the tahini and tamari/aminos in the mug and slowly add your warm water, stirring constantly until you get the consistency you like. Feel free to add more/less water and tamari to your liking.
5. Remove your potatoes and chickpeas from the oven and plate them. Drizzle with the tahini sauce and garnish with cilantro. You may be tempted to skip the cilantro, but it really adds a nice touch to the dish.
Question: What’s something you usually enjoy that’s hard for you right now? I’ll add exercise to my list.