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Ingredients
US|METRIC
4 SERVINGS
- 1 1/2 cups sweet potato (cubed)
- 1/4 cup water (from yams)
- 14 oz. chickpeas (drained & rinsed, I used cooked)
- 1/4 cup tahini
- 1 Tbsp. olive oil (extra virgin)
- 1 Tbsp. lemon juice (fresh)
- 1 garlic clove (large)
- 1 tsp. chipotle in adobo sauce
- 2 Tbsp. apple cider vinegar
- 1 1/4 tsp. Himalayan pink salt
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NutritionView More
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280Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories280Calories from Fat110 |
| % DAILY VALUE |
| Total Fat12g18% |
| Saturated Fat1.5g8% |
| Trans Fat |
| Cholesterol |
| Sodium590mg25% |
| Potassium420mg12% |
| Protein9g |
| Calories from Fat110 |
| % DAILY VALUE |
| Total Carbohydrate38g13% |
| Dietary Fiber7g28% |
| Sugars2g |
| Vitamin A140% |
| Vitamin C10% |
| Calcium10% |
| Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(1)
Jennifer Daniels 2 years ago
I need to try this again - I didn't have the adobe chilies (I just added a Tbsp of habenero hot sauce) subbed almond butter for tahini, and I added a TON more lemon juice and "Salt of the Gods".