Coconut-Tamarind Sweet Potato Chickpea Trays with Cucumber Mint Yogurt

Coconut-Tamarind Sweet Potato Chickpea Trays with Cucumber Mint Yogurt 🥥🍠 This is the kind of tray dinner that feels cozy and bright at the same time: caramelized sweet potatoes, crisp-edged chickpeas, a glossy coconut-tamarind coating, and a cool cucumber mint yogurt to spoon over everything. It is filling enough for dinner, but fresh enough to keep in the regular weeknight rotation. Yield: serves 3-4 Time: about 45 minutes Ingredients: - 2 large sweet potatoes, peeled if you like, cut into 2 cm / 3/4 inch cubes - 1 x 400 g / 15 oz can chickpeas, drained, rinsed and patted dry - 2 tablespoons olive oil - 1 teaspoon smoked paprika - 1/2 teaspoon ground cumin - 3/4 teaspoon fine sea salt, plus more to taste - 1/4 teaspoon black pepper - 2/3 cup coconut milk - 1 1/2 tablespoons tamarind paste or concentrate - 1 tablespoon maple syrup or honey - 1 tablespoon lime juice, plus extra wedges to serve - 1 small garlic clove, finely grated - 1/2 teaspoon finely grated fresh ginger - 3/4 cup thick Greek yogurt - 1/2 small cucumber, grated and squeezed dry - 2 tablespoons chopped mint - 1 tablespoon chopped coriander or parsley - 1 tablespoon toasted sesame seeds, pumpkin seeds or coconut flakes - Optional: chilli flakes, sliced spring onion, cooked rice or warm flatbread Method: 1. Heat the oven to 220C / 425F. Line a large tray with baking paper. Toss the sweet potato and chickpeas with olive oil, smoked paprika, cumin, salt and black pepper. Spread everything out in one layer so the chickpeas can crisp instead of steam. 2. Roast for 24-28 minutes, turning once, until the sweet potato is tender and browned on the edges and the chickpeas are lightly crisp. 3. While the tray roasts, simmer the coconut milk, tamarind, maple syrup, lime juice, garlic and ginger in a small pan for 4-6 minutes. It should taste tangy, creamy and lightly sweet. If it gets too thick, loosen it with 1-2 teaspoons water. 4. Spoon the coconut-tamarind glaze over the hot tray and toss gently. Return to the oven for 4-6 minutes, just until the glaze clings and the corners look caramelized. 5. Stir the yogurt with grated cucumber, mint, coriander or parsley, a squeeze of lime and a pinch of salt. Keep it thick rather than runny so it sits nicely on the warm vegetables. 6. Serve the sweet potato and chickpea tray with cucumber mint yogurt, toasted seeds or coconut, herbs, lime wedges and chilli flakes if you like. Add rice or flatbread for a bigger dinner. Serving and storage tips: - For meal prep, keep the yogurt in a separate container and spoon it on after reheating. - Reheat the tray uncovered in a hot oven or air fryer for the best crisp edges. - Leftovers are excellent tucked into wraps with extra herbs and cucumber. 🌿 Save this full recipe for a bright, comforting tray dinner. More easy everyday cravings at Tasteloom.club ✨