Sweet Potatoes Tahini Chickpeas (Print-Friendly Format)
Tender sweet potatoes with crisp chickpeas and creamy tahini butter create a hearty, flavorful plant-based main.
# Ingredients You’ll Need:
→ Sweet Potatoes
01 -
4 medium sweet potatoes, halved lengthwise
02 -
30 ml olive oil
03 -
2.5 g salt
04 -
2.5 g ground black pepper
→ Chickpeas
05 -
400 g canned chickpeas, drained and rinsed
06 -
15 ml olive oil
07 -
2 g ground paprika
08 -
2 g ground cumin
09 -
1 g garlic powder
10 -
Pinch salt
11 -
Pinch black pepper
→ Tahini Butter Sauce
12 -
45 g tahini
13 -
28 g vegan butter or unsalted butter
14 -
15 ml soy sauce
15 -
15 ml maple syrup
16 -
15 ml lime juice
→ Optional Garnishes
17 -
Chopped kale or spinach
18 -
Toasted sesame seeds
19 -
Crispy chili oil, to taste
20 -
Chopped spring onions
# How to Make It:
01 -
Set oven temperature to 200°C. Prepare a large baking sheet.
02 -
Arrange halved sweet potatoes cut side up on the baking sheet. Drizzle with olive oil and season with salt and pepper. Roast for 40–45 minutes until very tender.
03 -
While potatoes roast, heat olive oil in a large skillet over medium heat. Add chickpeas, paprika, cumin, garlic powder, salt, and black pepper. Cook, stirring often, for 8–10 minutes until the chickpeas are golden and crisp.
04 -
In a small pan over low heat, melt vegan butter. Whisk in tahini, soy sauce, maple syrup, and lime juice. If needed, add warm water to achieve a pourable consistency.
05 -
Place roasted sweet potatoes on serving plates. Top with crispy chickpeas and generously drizzle with tahini butter sauce. Garnish with chopped greens, toasted sesame seeds, chili oil, and spring onions if desired.
# Extra Tips:
01 -
For extra crunch, briefly reheat the chickpeas just before serving.
02 -
Balance the sauce by adjusting the lime juice for acidity or maple syrup for sweetness.
03 -
Add grilled chicken, tofu, or tempeh for increased protein content.