Sheet-Pan Traybake with Sweet Potato, Chickpeas and Tofu with Tahini-Lemon Sauce

Sweet potato, chickpeas and tofu bake together in the oven into a flavourful traybake, served with a creamy tahini-lemon sauce and fresh parsley. A filling dish with plenty of plant-based protein that also wins over non-vegans.

By yumbelo-Küche · 2 servings · 45 minutes

Ingredients

• 400 g Sweet potato
• 1 Dose Chickpeas from a can, drained
• 200 g Plain firm tofu
• 1 Stück Red onion
• 1 Stück Red bell pepper
• 2 Stück Garlic cloves
• 2 EL Olive oil
• 1 EL Tamari (gluten-free soy sauce)
• 1 TL Smoked paprika powder
• 1 TL Ground cumin
• 2 EL Tahini (sesame paste)
• 1 Stück Lemon, juice
• 1 Bund Parsley
• Salt
• Pepper

Method

1. Preheat the oven to 200 °C top and bottom heat and line a baking tray with baking paper.
2. Peel the sweet potatoes and cut them into roughly 2 cm cubes. Cut the onion into wedges, deseed the pepper and cut it into pieces, and roughly chop the garlic cloves.
3. Pat the tofu dry and cut it into cubes. Lightly rub the drained chickpeas dry with a kitchen towel.
4. Spread the sweet potato, onion, pepper, chickpeas and tofu on the tray. Toss with 1 tbsp olive oil, tamari, paprika powder, cumin, garlic, salt and pepper and distribute evenly.
5. Bake the tray in the oven for 25 to 30 minutes, turning once halfway through, until the sweet potatoes are soft and the tofu is golden brown.
6. For the sauce, stir the tahini with the lemon juice, 3 to 4 tbsp of warm water, salt and pepper until smooth and creamy.
7. Wash the parsley, shake it dry and chop it finely. Take the tray out of the oven, drizzle with the tahini sauce and sprinkle with parsley.