Description
Sweet Potatoes with Tahini Butter Chickpeas is a vibrant and nourishing dish that offers a delightful blend of flavors and textures. Roasted sweet potatoes, paired with crispy chickpeas, are drizzled with a creamy tahini sauce, creating a comforting meal perfect for cozy nights or meal prep. This vegetarian delight is not only satisfying but also packed with nutrients, making it an ideal choice for health-conscious eaters.
Ingredients
Scale
- 2 medium sweet potatoes (about 500g), peeled and cubed
- 1 can (15 oz) low-sodium chickpeas, drained and rinsed
- 3 tbsp tahini
- 3 tbsp extra virgin olive oil, divided
- 1 tsp garlic powder
- 2 tbsp fresh lemon juice
- Salt and pepper, to taste
- 1/4 cup cold water (for tahini sauce)
Instructions
- Preheat oven to 400°F (200°C).
- Toss sweet potato cubes in 2 tablespoons of olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until golden.
- While the sweet potatoes roast, mix chickpeas with remaining olive oil, garlic powder, salt, and pepper in a bowl. Spread on another baking sheet and roast for 15-20 minutes.
- In a small bowl, whisk tahini, lemon juice, water, salt, and pepper until smooth.
- Combine roasted sweet potatoes and chickpeas in a bowl. Drizzle with tahini sauce before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 bowl (400g)
- Calories: 450
- Sugar: 6g
- Sodium: 240mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg
Keywords: - For extra flavor, add spices like paprika or chili flakes. - Substitute sweet potatoes with butternut squash or regular potatoes if preferred. - Store leftovers in an airtight container in the fridge for up to four days.