Sweet Potatoes with Tahini Butter Chickpeas
This dish is an explosion of flavors inspired by Mediterranean and Middle Eastern cuisine. The creamy, nutty tahini butter sauce perfectly complements the crispy chickpeas and soft, caramelized sweet potatoes. The addition of crispy chili oil brings just the right amount of heat, while kale adds a nutritious balance. This meal is wholesome, vegan, and full of bold flavors that make it a perfect weeknight dinner or a comforting lunch option.
Sweet potatoes – 2 large
Drained cooked chickpeas – 1 can (15 oz)
Kale – 2 cups, chopped
Vegan butter – 3 tbsp
Tahini – ¼ cup
Soy sauce – 1 tbsp
Maple syrup – 1 tbsp
Lime juice – 1 tbsp
Sesame seeds – 1 tbsp
Crispy chili oil – 2 tbsp
Spring onion – 2, sliced
Directions:
- Preheat oven to 400°F (200°C). Bake sweet potatoes for 40-50 minutes until fork-tender.
- Heat 1 tbsp chili oil in a pan. Add chickpeas and sauté until crispy. Remove from pan.
- Add kale to the pan and cook for 2 minutes until wilted. Set aside.
- In a bowl, mix melted vegan butter, tahini, soy sauce, maple syrup, and lime juice.
- Cut open sweet potatoes, mash slightly, and drizzle with tahini butter sauce.
- Top with crispy chickpeas, sautéed kale, sesame seeds, and remaining chili oil. Garnish with spring onions.
Prep Time: 50 minutes
Kcal: 400 per serving
