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:
- Preheat oven to 220 C.
- 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:
- 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.
Bon appétit!
If you’ve tried the recipe, don’t forget to tag us on instagram at #thespatulaandwok
