Description
Easy veggie-centric entree with baked purple sweet potato, crispy chickpeas, and a simple oil-free turmeric tahini. Simple, comforting, and unique!
Ingredients
- 3 purple sweet potatoes, scrubbed
- 1 15-oz. can chickpeas, drained and rinsed
- 2 tsp Tandoori Masala seasoning
- ~1 tsp avocado oil
- 1/4 cup runny tahini
- 3–4 TBSP filtered water + more as needed to thin
- 2 TBSP lemon juice
- 1/4 tsp turmeric powder
- 1 tsp maple syrup
- 1/4 tsp Himalayan sea salt
- Black pepper, to taste
Instructions
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- Place scrubbed purple sweet potatoes in aluminum foil and bake them for ~2 hours. The sweet potatoes are done when the flesh is fork tender and the potatoes give when squeezed.
- Meanwhile, prepare the chickpeas by tossing them in avocado oil and Tandoori Masala seasoning.
- Prepare the dressing by blending tahini, water, lemon juice, turmeric, maple syrup, Himalayan sea salt, and black pepper. Add more water as needed to reach desired consistency. Refrigerate until ready for use.
- When purple sweet potatoes are done, increase the oven temperature to 400°F. Add the chickpeas to a parchment covered baking sheet and bake them for 20-25 minutes, shaking 2-3 times to ensure even baking.
- To serve, split your purple sweet potatoes down the center and fluff the insides with a fork. Divide the spiced chickpeas between the potatoes and top with turmeric tahini dressing and fresh parsley. Enjoy!
- Store any leftover purple sweet potatoes, chickpeas, and dressing separately in the refrigerator for up to 5 days. Reassemble before reheating and enjoy.
Notes
Recipe adapted from Minimalist Baker
I find mine at Whole Foods– this stuff is gold!
- Prep Time: 10 mins
- Cook Time: 2 hours
- Category: Entree
- Method: Oven-Bake, Stovetop
- Cuisine: Vegan, Gluten-Free