traybaked.

Improbable but delicious and refreshing. 

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sweet potato and chickpea traybake.

INGREDIENTS
1 large (400 g) and 1 small (200 g) can of chickpeas, rinsed and drained
1 kg sweet potato, washed, patted dry, and sliced 2 cm thick

2 1/2 tbsp neutral vegetable oil
1 organic lime

⅓ tsp cardamom powder
200g yogurt

60g tamarind paste
1 tbsp sriracha sauce
1 tbsp agave syrup

1 can of corn (340 g), drained (285 g)
1 cucumber, halved lengthwise and sliced ​​wafer-thin
1 shallot, cut into half rings

METHOD
Preheat the oven to 220 °C.

Pat the chickpeas dry and spread them with the sweet potato over a baking sheet lined with parchment paper. Drizzle with the oil and sprinkle with ⅔ teaspoon salt. Mix, redistribute over the baking sheet, and roast in the oven for 20 minutes.

Mix the corn, cucumber, and shallot in a large bowl. Halve the lime and squeeze the juice over the bowl. Season to taste with ⅛ teaspoon pepper and ⅛ teaspoon salt.

Finely grate the zest of ½ lime and stir together with the cardamom powder and a pinch of salt into the yogurt.

Remove the baking sheet from the oven. Mix the tamarind paste, sriracha sauce, and the agave syrup, carob syrup, or honey, and stir through the sweet potatoes and chickpeas. Place back in the oven for another 15 to 20 minutes until the vegetables are golden brown and sticky.

Serve the traybake with the corn salad and cardamom yogurt.

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