Loaded Baked Sweet Potatoes
Indulge in this Loaded Sweet Potatoes with Chickpeas and Tahini Sauce, a hearty and nutritious vegan dish that combines the natural sweetness of roasted sweet potatoes with crispy chickpeas and a creamy tahini dressing. Perfect for a satisfying lunch or dinner, this recipe offers a delightful mix of textures and rich flavors that are both healthy and delicious.
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.
Nutrition
Calories: 450kcal