Cooking Instructions
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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 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 Tomatoes (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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