Sweet Potatoes with Tahini Butter Chickpeas
A hearty and flavorful dish featuring roasted sweet potatoes topped with crispy chickpeas and creamy tahini butter sauce. Perfect for weeknight dinners or meal prep.
Ingredients
- For the Sweet Potatoes:
- 4 medium sweet potatoes halved
- 2 tbsp olive oil
- ½ tsp salt
- ½ tsp black pepper
- For the Chickpeas:
- 1 can 15 oz chickpeas, drained and rinsed
- 1 tbsp olive oil
- 1 tsp paprika
- 1 tsp cumin
- ½ tsp garlic powder
- Pinch of salt and pepper
- For the Tahini Butter Sauce:
- 3 tbsp tahini
- 2 tbsp vegan butter or regular butter
- 1 tbsp soy sauce
- 1 tbsp maple syrup
- 1 tbsp lime juice
- Optional Garnishes:
- Chopped kale or spinach
- Toasted sesame seeds
- Drizzle of crispy chili oil
- Chopped spring onions
Instructions
- Preheat the Oven: Preheat to 400°F (200°C).
- Roast the Sweet Potatoes: Place halved sweet potatoes on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 40-45 minutes until tender.
- Cook the Chickpeas: While the potatoes roast, heat olive oil in a skillet. Add the drained chickpeas and season with paprika, cumin, and garlic powder. Cook for 8-10 minutes until crispy.
- Make the Tahini Butter Sauce: In a small pan, melt vegan butter. Whisk in tahini, soy sauce, maple syrup, and lime juice. Adjust consistency with warm water if needed.
- Assemble the Dish: Arrange roasted sweet potatoes on a plate, top with crispy chickpeas, and drizzle with the creamy tahini butter sauce. Add desired garnishes and serve.
Notes
- For added crunch, reheat chickpeas in a skillet or oven just before serving.
- Adjust the tahini butter sauce by adding more lime for extra tang or maple syrup for sweetness.
- For extra protein, add grilled chicken, tofu, or tempeh.