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SideChef
Recipes
Dairy-Free
Baked Sweet Potato with Tahini Drizzle
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Recipe

15 INGREDIENTS • 11 STEPS • 25MINS

Baked Sweet Potato with Tahini Drizzle

5
8 ratings
A tasty winter recipe that comes together in under 30 minutes. It combines hearty sweet potatoes and chickpeas with warm spices and creamy tahini to make a nutritious, flavor-packed meal that will please even the pickiest of meat-lovers!
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Baked Sweet Potato with Tahini Drizzle
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SideChef
Welcome to SideChef's original recipes. Created from scratch in the SideChef Kitchen, where recipe inspiration and ingredient experimentation is a way of life.
https://www.sidechef.com
A tasty winter recipe that comes together in under 30 minutes. It combines hearty sweet potatoes and chickpeas with warm spices and creamy tahini to make a nutritious, flavor-packed meal that will please even the pickiest of meat-lovers!
25MINS
Total Time
$1.65
Cost Per Serving
Ingredients
Servings
4
US / Metric
Sweet Potato
4
Medium Sweet Potatoes
Olive Oil
1 1/2 Tbsp
Olive Oil
Sea Salt
3 pinches
Sea Salt
Ground Black Pepper
2 pinches
Ground Black Pepper
Chickpeas
1 can
Chickpeas
Paprika
1/2 tsp
Paprika
Ground Cinnamon
1/2 tsp
Ground Cinnamon
Ground Cumin
1/2 tsp
Ground Cumin
Lemon
2
Lemons
Garlic
3 cloves
Garlic
Fresh Dill
2 Tbsp
Fresh Dill
Tahini
1/4 cup
Tahini
Unsweetened Almond Milk
to taste
Unsweetened Almond Milk
or Water
Cherry Tomato
1 cup
Cherry Tomato
optional
Fresh Parsley
1/4 cup
Fresh Parsley
optional
Nutrition Per Serving
VIEW ALL
Calories
386
Fat
16.2 g
Protein
11.7 g
Carbs
51.6 g
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Baked Sweet Potato with Tahini Drizzle
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SideChef
Welcome to SideChef's original recipes. Created from scratch in the SideChef Kitchen, where recipe inspiration and ingredient experimentation is a way of life.
https://www.sidechef.com
Cooking InstructionsHide images
step 1
Preheat the oven to 425 degrees F (220 degrees C).
step 2
Prep Lemons (2) by cutting them in half and setting to the side.
step 2 Prep Lemons (2) by cutting them in half and setting to the side.
step 3
Cut each Sweet Potatoes (4) in half.
step 4
Place sweet potato halves on a foil-lined baking sheet. Drizzle with Olive Oil (1/2 Tbsp), Sea Salt (1 pinch), and Ground Black Pepper (1 pinch). Rub to evenly coat and place face down on one half of the baking sheet.
step 5
Drain and rinse Chickpeas (1 can) and place them in a bowl. Add Olive Oil (1/2 Tbsp), Sea Salt (1 pinch), Paprika (1/2 tsp), Ground Cinnamon (1/2 tsp), Ground Cumin (1/2 tsp), Ground Black Pepper (1 pinch), and Juice from half of 1 Lemon.
step 6
Toss to combine and spread evenly on the free half of the baking sheet.
step 7
Bake in preheated oven until the sweet potatoes are fork tender and the chickpeas are golden brown, about 25 minutes.
step 8
Mince Garlic (3 cloves) and finely chop Fresh Dill (2 Tbsp) and add to small bowl. Squeeze the juice from half a lemon into the same bowl.
step 9
Add Tahini (1/4 cup) to the small bowl and stir to combine. Mix in just enough Unsweetened Almond Milk (to taste) to thin the mixture so it can be drizzled.
step 10
Chop Cherry Tomato (1 cup) and Finely chop Fresh Parsley (1/4 cup). Combine in a bowl with juice of 1 lemon and Sea Salt (1 pinch). Set aside to marinate while the potatoes and chickpeas finish cooking.
step 11
Once sweet potatoes and chickpeas are done, remove from the oven. Plate the the potatoes flesh side up. Smash down the insides a little bit before adding chickpeas, tahini sauce and tomatoes to the top. Enjoy!
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Tags
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Dairy-Free
Gluten-Free
Date Night
Healthy
Shellfish-Free
Vegan
Fall
Vegetarian
Mediterranean
Side Dish
Winter
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