Warm up your meals with Loaded Sweet Potatoes with Chickpeas and Tahini Sauce! This vegan and dairy-free dish combines the natural sweetness of roasted sweet potatoes with crispy chickpeas and a creamy tahini dressing. It’s perfect for a nutritious lunch or a satisfying dinner, offering a delightful mix of textures and rich flavors that are sure to become a favorite in your recipe collection.
Why You’ll Love This Recipe
- Nutrient-Rich: Packed with vitamins, fiber, and protein for a balanced and healthy meal.
- Vegan and Dairy-Free: Suitable for various dietary preferences and needs.
- Simple and Quick: Easy to prepare with straightforward steps, ideal for busy weeknights.
- Delicious Flavor Combination: The sweetness of the potatoes pairs perfectly with the savory chickpeas and creamy tahini sauce.
- Customizable: Easily adaptable with your favorite toppings and spices.
Key Ingredients
Ingredients
- Sweet Potatoes: The foundation of this dish, providing a hearty and naturally sweet base that pairs perfectly with savory toppings.
- Canned Chickpeas: Add a satisfying crunch and a boost of protein, making the meal both filling and nutritious.
- Olive Oil: Essential for roasting the sweet potatoes and chickpeas, enhancing their flavors and achieving a crispy texture.
- Tahini: This creamy sesame paste forms the rich and smooth tahini sauce, adding a nutty depth to the dish.
- Lemon Juice: Brightens the tahini sauce with a tangy freshness that balances the sweetness of the potatoes.
- Baby Spinach: Adds a vibrant green element and a mild earthy flavor, complementing the other ingredients beautifully.
- Olives and Sun-Dried Tomatoes: Introduce savory and umami notes, enhancing the overall flavor profile.
Quick and Easy Instructions
- Roast the Sweet Potatoes: Preheat your oven to 400°F (200°C). Drizzle sweet potatoes with olive oil, sprinkle with salt, and roast for 45 minutes to 1 hour until tender.
- Prepare the Chickpeas: Twenty minutes before the sweet potatoes are done, toss drained chickpeas with olive oil, salt, paprika, and garlic powder. Spread them on the baking sheet and roast until crispy.
- Make the Tahini Sauce: In a bowl, whisk together tahini, lemon juice, salt, and black pepper, adding water gradually until smooth and pourable.
- Assemble the Dish: Slice open each sweet potato, mash the insides, and fill with a mixture of roasted chickpeas, baby spinach, olives, sun-dried tomatoes, and tahini sauce.
- Serve and Enjoy: Garnish with fresh herbs and a drizzle of extra tahini sauce. Serve warm and savor the delicious flavors!
Serving Suggestions
- Crusty Bread: Enjoy with a side of toasted sourdough or baguette.
- Side Salad: Pair with a fresh green salad for a complete meal.
- Garnishes: Add a sprinkle of red pepper flakes or fresh herbs for extra flavor.
Frequently Asked Questions
Can I use different beans instead of chickpeas?
Yes, black beans, white beans, or lentils make great substitutes for chickpeas.
Is this recipe gluten-free?
Absolutely! Just ensure any additional toppings are also gluten-free.
How can I adjust the tahini sauce consistency?
Add more tahini for a thicker sauce or more water for a thinner consistency.
Can I prepare this dish in advance?
Yes, you can roast the sweet potatoes and chickpeas ahead of time. Assemble and reheat when ready to serve.
What can I add for extra flavor?
Try adding spices like cumin or smoked paprika, or a squeeze of lime juice to enhance the flavors.
Ready to Try This Delicious Recipe?
Dive into the wholesome goodness of Loaded Sweet Potatoes with Chickpeas and Tahini Sauce. It’s a perfect dish for meal prepping, family dinners, or anytime you’re craving a comforting and nutritious meal. Give this recipe a try and enjoy the delightful combination of flavors and textures!
Loaded Baked Sweet Potatoes
Equipment
- Oven
- Baking sheet
- Mixing bowls
- Whisk
- Knife
- Cutting board
- Fork
Ingredients
For the Sweet Potatoes:
- 4 medium sweet potatoes about 800g: Provide a hearty and naturally sweet base.
- 2 tbsp olive oil: For roasting enhancing flavor and achieving a crispy texture.
- 1 tsp salt: Enhances the natural sweetness and balances flavors.
For the Roasted Chickpeas:
- 1 chickpeas can ~15 oz / 425g , drained and rinsed
- 1 tbsp olive oil: for roasting, achieving a crispy texture.
- 1/2 tsp salt
- 1/2 tsp paprika optional: Adds a smoky depth.
- 1/4 tsp garlic powder optional: Infuses a subtle garlic flavor.
For the Tahini Sauce:
- 1/4 cup tahini 60ml
- 2 tbsp lemon juice 30ml
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2-4 tbsp water To adjust sauce consistency.
For the Topping:
- 2 cups baby spinach ~60g
- 1/2 cup olives ~75g, sliced
- 1/2 cup Brings umami and chewy texture. 85g sun-dried tomatoes, chopped
Optional Garnishes:
- Fresh herbs parsley or cilantro
- Drizzle of extra tahini sauce
- Red pepper flakes for heat
Instructions
- Preheat the Oven: Set your oven to 400°F (200°C).
- Prepare and Roast the Sweet Potatoes: Wash and scrub the sweet potatoes thoroughly, then pat them dry. Place them on a baking sheet lined with parchment paper or aluminum foil. Drizzle with olive oil and sprinkle with salt, ensuring the skins are evenly coated. Roast for 45 minutes to 1 hour until tender when pierced with a fork.
- Roast the Chickpeas: Twenty minutes before the sweet potatoes are done, toss the drained chickpeas with olive oil, salt, paprika, and garlic powder (if using). Spread them on the same baking sheet as the sweet potatoes in a single layer. Return the tray to the oven and roast until the chickpeas are crispy and golden.
- Prepare the Tahini Sauce: While the sweet potatoes and chickpeas are roasting, whisk together tahini, lemon juice, salt, and black pepper in a bowl. Gradually add water, one tablespoon at a time, until the sauce reaches a smooth and pourable consistency.
- Assemble the Loaded Sweet Potatoes: Once the sweet potatoes are done, remove them from the oven and let them cool slightly. Slice open each sweet potato lengthwise, mash the insides with a fork to create a pocket, and fill them with the roasted chickpeas, baby spinach, olives, sun-dried tomatoes, and a generous drizzle of tahini sauce. Garnish with fresh herbs and a sprinkle of red pepper flakes for an extra kick, then serve warm.