Oven baked sweet potatoes loaded with a chickpeas, creamy tahini sauce, fresh tomatoes and parsley.

The sweetness of the sweet potatoes blends perfectly with the chickpeas and tahini-garlic sauce, and the lemony parsley tomato salad gives a zesty fresh finish.

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INGREDIENTS

• 1 large sweet potatoes, cut in half

For Chickpeas mix:

• 1 can chickpeas, rinsed and drained
• 1 tablespoon olive oil
• 1/2 teaspoon cumin
• 1/2 teaspoon coriander powder
• 1/2 teaspoon cinnamon,
• 1/2 teaspoon paprika
• Kosher salt, to tatse
• 1 tablespoon lemon juice

For the Tahini-Garlic sauce:

• 1/3 cup hummus, store bought
• 1 tablespoon lemon juice
• 1 teaspoon fresh dill
• 2 cloves garlic, minced
• 1 to 2 tablespoon water, to thin
• Kosher salt, to taste

For the parsley-tomato salad:

• 8 to 10 cherry tomatoes, cut in half
• 1/4 cup fresh parsley, finely chopped
• 1/2 red onion, diced
• 1 tablespoon lemon juice
• 1 teaspoon olive oil

PREPARATIONS

Firstly, let’s bake the sweet potato:

1. Preheat oven to 220 C.
2. Rinse and scrub potatoes and cut in half length wise. Rub the sweet potatoes with a bit of olive oil. Cover with foil and bake for 45 minutes to 1 hour.

Now let’s prepare the toppings and sauce:

1. In a small bowl, combine all the chickpeas mix ingredients and mix well. Set aside.

3. In a separate bowl, combine all the tahini-garlic ingredients and mix well. Set aside.

4. In a separate bowl, combine all the parsley-tomato ingredients and mix well. Set aside

Now let’s assemble:

5. Once sweet potatoes are fork tender, remove from the oven and transfer the potato to a serving plate. Then top with chickpeas, tahini-garlic sauce, parsley-tomato salad. Serve immediately.

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Bon appétit!
If you’ve tried the recipe, don’t forget to tag us on instagram at #thespatulaandwok

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