Roasted Sweet Potatoes with Tahini Butter Chickpeas
This dish combines the natural sweetness of roasted sweet potatoes with rich tahini butter and hearty chickpeas, resulting in a satisfying and nutritious meal that's perfect for various diets.
Ingredients
For the roasted sweet potatoes
- 4 medium medium sweet potatoes Washed and peeled
- 2 tablespoons olive oil Used for tossing sweet potatoes
- Salt to taste Salt
- Pepper to taste Pepper
- 1 teaspoon garlic powder Use half for sweet potatoes
For the tahini butter chickpeas
- 1 can chickpeas, drained and rinsed 15 ounces or about 400 grams
- 3 tablespoons tahini
- 2 tablespoons maple syrup
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder Use remaining for chickpeas
- Salt to taste Salt
- Pepper to taste Pepper
For serving
- Fresh parsley Optional garnish
- Lemon wedges For serving, optional
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Instructions
Preparation
- Preheat your oven to 425°F (220°C).
- Wash and peel the sweet potatoes, then cut them into cubes about 1 inch in size.
- In a large bowl, toss the sweet potato cubes with olive oil, salt, pepper, and half of the garlic powder, ensuring even coating.
- Spread the sweet potatoes on a baking sheet in a single layer, making sure they do not overlap.
Roasting
- Roast the sweet potatoes in the oven for 20 minutes.
- Flip the sweet potatoes to ensure even cooking.
- While the sweet potatoes roast, prepare the chickpeas. In a medium bowl, combine the chickpeas, tahini, maple syrup, remaining garlic powder, cumin, smoked paprika, salt, and pepper. Mix well until the chickpeas are thoroughly coated.
- After 20 minutes, remove the baking sheet from the oven and add the chickpeas on top of the sweet potatoes.
- Return the baking sheet to the oven and roast everything for an additional 15-20 minutes, or until the sweet potatoes are fork-tender and the chickpeas are slightly crispy.
- Remove from the oven and let cool for a few minutes before serving.
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Notes
Serve as a comforting main dish or as a delightful side with options for additional garnishes like extra tahini, lemon wedges, or fresh herbs. Store leftovers in an airtight container in the fridge for up to 4 days.