Ah, sweet potatoes. My love is blind when it comes to these starchy sweet root veggies.
Whenever my mom made them for dinner, I would cheer, and my sister would groan. She didn’t like all of those “strings” she said.
She has since changed her feeling towards sweet potatoes. But I haven’t. Because I still ADORE them.
When I discovered that they also come in shades of purple and white, I might have neglected the jeweled orange yams for just a bit.
But I think they understand. I’ll always come back.
I’ve been known to pick up vegetables JUST because of their unique color, so these sweet potatoes always end up in my cart if I find them during the grocery haul.
I have been able to find this brand at Whole Foods most weeks this fall and winter. Look for them September through April.
They take a little longer to bake because their flesh is firmer and thicker, but it’s so worth the wait. They’re slightly denser than regular sweet potatoes and resemble texture more like that of a yam.
Hey, I’m a yam fan, too.
That moment when you slice open the skin to reveal a fluffy amethyst interior, you know all is well. Aside from being absolutely gorgeous and delicious, they’re high in antioxidants and Vitamin A and C.
Stuffing sweet potatoes is a wonderful, cheap, easy, and filling plant-based meal that comes together in a matter of minutes.
(Well, if you happen to always have pre-baked sweet potatoes in your fridge like I do. Actually– I highly recommend doing this! Sweet pots are so versatile and are the perfect “meal starter” for those days when the fridge looks like a barren wasteland. They keep for about 3-4 days pre-baked and refrigerated.)
If you haven’t tried Tandoori Masala seasoning yet, it’s life changing.
The spice blend is commonly used in Indian cooking, but I use it whenever I can. It’s my favorite spice to throw on chickpeas for a little flair and spice.
I wanted to play off the purple and pair these with a vibrant colored sauce, and it just so happened the I had this Turmeric Tahini Dressing prepared in the fridge for my macro bowls this week.
And, FYI, sweet potatoes and tahini is always a good idea.
This dish is perfect to share with friends to impress them with your exotic eats, and for easy weeknight meals. Or, alternatively, to make for yourself and munch on all week. (Which is what I plan to do this weekend.)
I hope the pop of color brightens your plate and day like it did mine!
As a new blogger starting up, I want your feedback! Let me know what you like so far, what you don’t like, and what you want more of!
And, as always if you try this dish, let me know. Give me a shout @flora_and_vino on IG and #floraandvino!
- 3 purple sweet potatoes, scrubbed
- 1 15 oz can chickpea, drained and rinsed
- 2 tsp Tandoori Masala Seasoning*
- 1 tsp avocado oil
- ¼ cup raw tahini
- 3-4 TBS water
- 2 TBS lemon juice
- ¼ tsp turmeric powder
- 1 tsp maple syrup
- Himalayan sea salt
- Black pepper
- Preheat oven to 350. Place scrubbed purple sweet potatoes in aluminum foil and bake for ~2 hours.
- Meanwhile, prepare your chickpeas by tossing them in avocado oil and Tandoori Masala seasoning.
- Prepare your dressing by blending tahini, water, lemon juice, turmeric, maple syrup, Himalayan sea slat, and black pepper adding more water as needed to reach desired consistency. Refrigerate until use.
- When sweet potatoes are done, increase oven temperature to 400. Add chickpeas to a parchment covered baking sheet and bake for 20-25 minutes, shaking 2-3 times to ensure even baking.
- Split your sweet potatoes down the center and fluffy the insides with a fork. Add ⅓ of the spice chickpeas to each potato, and top with turmeric tahini dressing and fresh parsley.