Oven Baked Tahini Sweet Potatoes
How to make Lebanese tahini sweet potatoes. Our healthy vegan recipe features creamy sesame paste, Middle Eastern spices and chickpeas.
Servings: 4
Calories: 513kcal
Equipment
- baking sheet
- French knife
- measuring cups
- measuring spoons
- Mixing bowls
- whisk
Ingredients
- 1 Small Red Onion halved, thinly sliced
- 15 oz Canned Chickpeas rinsed, drained
- 2 tbsp Olive Oil divided
- 2 Garlic Cloves minced
- 1 tsp Ground Coriander
- 1/2 tsp Ground Cumin
- 1/2 tsp Smoked Paprika
- Pinch Ground Cinnamon
- Kosher Salt + Black Pepper
- 3 Medium Sweet Potatoes halved lengthwise
- 1 cup Tahini Sesame Paste
- 1/4 cup Ice Cold Water
- 2 tbsp Lemon Juice
- 12 Cherry Tomatoes
- 1/4 cup Parsley finely chopped
- Hot Sauce to taste
Instructions
- Preheat oven to 400 F.
- Toss the onions and chickpeas with 1 tbsp olive oil on a rimmed baking sheet. Add the garlic, coriander, cumin, paprika, cinnamon, salt and pepper and toss to coat. Push the onion chickpea mixture to the edges of the pan.
- Rub the cut surfaces of the sweet potatoes with the remaining olive oil and season with salt and pepper. Put the sweet potatoes, cut-side down, in the centre of the sheet pan. Bake until the potatoes are fork-tender, about 45 minutes.
- In a small bowl whisk together the tahini, cold water and lemon juice to create a creamy dressing.
- When the potatoes are tender, put two halves on each plate. Pile the chickpeas and onion on top. Drizzle tahini sauce and garnish with tomatoes, parsley, and hot sauce.
Nutrition
Calories: 513kcal | Carbohydrates: 67.1g | Protein: 11.4g | Fat: 24.4g | Saturated Fat: 3.5g | Sodium: 235mg | Potassium: 1640mg | Fiber: 12.9g | Sugar: 3.5g | Calcium: 194mg | Iron: 5mg
