Description
Heartwarming sweet potatoes roasted to perfection, paired with creamy tahini butter chickpeas for a cozy meal.
Ingredients
Scale
- 4 medium Sweet Potatoes
- 2 tablespoons Olive Oil
- 1/2 cup Tahini
- 2 tablespoons Lemon Juice
- 2 tablespoons Water
- 2 cups Chickpeas
- 1 teaspoon Garlic Powder
- 1 teaspoon Salt
- 1 teaspoon Pepper
- 1/4 cup Fresh Parsley, chopped
- 1 teaspoon Chili Flakes
Instructions
- Preheat your oven to 400°F (200°C). Wash and dry the sweet potatoes, then slice them in half lengthwise.
- Place the sweet potatoes on a baking sheet, drizzle with olive oil, and sprinkle with salt and pepper. Toss to coat evenly and arrange cut-side down.
- Roast the sweet potatoes for about 25 minutes until they are tender and caramelized.
- In a bowl, combine tahini, lemon juice, and water. Stir until smooth, then fold in chickpeas and season with garlic powder, salt, pepper, and chili flakes.
- Once the sweet potatoes are done, remove them from the oven and top each half with tahini chickpeas. Garnish with fresh parsley.
Notes
Adjust seasoning according to taste. Experiment with different herbs or spices for variations.
- Prep Time: 10
- Cook Time: 25
- Category: Main Course
- Method: Roasting
- Cuisine: Vegan
Nutrition
- Serving Size: 1 half sweet potato
- Calories: 350
- Sugar: 6g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 10g
- Protein: 14g
- Cholesterol: 0mg