Recipe: Yam, Chickpea, and Tahini Mash Up

I cannot think of a better combo than this. This dish is literally all of my most favourite foods mixed together on one balanced plate full of goodness! This is a super simple “go to” for me when I don’t have a lot of time or energy to make an elaborate meal. I love it because it contains everything you need for a blood sugar balancing meal:

  • Leafy GREENS
  • Complex CARBS
  • Healthy FATS
  • Clean PROTEINS


Note: This is a single serving meal – feel to double or triple if you are making for others
– 1 large yam or 2 small one
– 1 cup cooked chickpeas or 1 BPA free can (rinsed and drained)
– ½ tsp curry powder
– ¼ tsp cumin
– 4-5 stalks of kale, de-stemmed
– 1 Tbsp. hemp hearts
– 1 Tbsp. sesame seeds
– 1- 3 Tbsp. Tahini. The variation is because the thickness of different tahini brands depends a lot! If you find yours is really thick to drizzle, add a dash of sesame or olive oil and stir it around in a small jar to help make it more drizzle-able)


– Pre heat oven to 400oF
– Cut small slits with a sharp knife in the yam(s) and place in oven to bake at 400oF for 40ish min
Note: alternative to using the oven, you can cut yam into bite size pieces (as pictured below) and cook by steaming on stove top
– Sauté chickpeas in cast iron pan with a drizzle of olive oil, the curry powder, and cumin. Sauté until lightly browned
– Finely chop kale and massage (with your hands). You can add a small drizzle of olive oil to help moisten it up while massaging
– Once yam is done baking, remove from oven, and cut a large slit down the centre of the yam
– To assemble your plate: place yam on bed of finely chopped kale, then place chickpeas on top, followed by hemp hearts and sesame seeds. The final step is to drizzle with tahini and a sprinkle of sea salt

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