Warming and filling, these roasted hassleback veggies are paired with crunchy roasted chickpeas and a creamy tahini sauce for a vegan, gluten-free, and healthful dinner.
Ingredients
- 2 large sweet potatoes, washed and scrubbed
- 1 can (400g) chickpeas, drained and rinsed
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon ground paprika
- 1/2 teaspoon ground cinnamon
- Salt and pepper to taste
- 2 tablespoons tahini
- Fresh cilantro or parsley, chopped (for garnish)
Instructions
- Preheat your oven to 200°C (390°F).
- Cut slits along the sweet potatoes, about 1/8-inch apart, but do not slice all the way through. You want to create a “hasselback” effect, where the sweet potatoes fan out but remain connected at the bottom.
- In a mixing bowl, toss the drained chickpeas with 1 tablespoon of olive oil, ground cumin, ground paprika, ground cinnamon, salt, and pepper.
- Place the seasoned chickpeas on a baking tray lined with parchment paper.
- Place the prepared sweet potatoes on the same baking tray with the chickpeas.
- Drizzle the remaining 1 tablespoon of olive oil over the sweet potatoes and rub them to ensure they are coated evenly.
- Bake the sweet potatoes and chickpeas in the preheated oven for about 35-40 minutes or until the sweet potatoes are tender and the chickpeas are crispy.
- While the sweet potatoes and chickpeas are baking, prepare the tahini sauce. In a small bowl, mix the tahini with 2-3 tablespoons of water until you get a smooth and pourable consistency. Add more water if needed. Season with a pinch of salt.
- Once the sweet potatoes and chickpeas are done baking, remove them from the oven.
- Drizzle the tahini sauce over the sweet potatoes and chickpeas.
- Garnish with fresh chopped cilantro or parsley.
Nutrition Facts
- Calories: 300 kcal
- Total Fat: 12g
- Saturated Fat: 1.5g
- Trans Fat: 0g
- Cholesterol: 0mg
- Sodium: 300mg
- Total Carbohydrates: 40g
- Dietary Fiber: 8g
- Sugars: 8g
- Protein: 9g
