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RECIPE
15 INGREDIENTS11 STEPS25MIN

Baked Sweet Potato with Tahini Drizzle

5.0
7 Ratings
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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!
25MIN
Total Time

SideChef

Created from scratch in the SideChef Kitchen, where recipe inspiration and ingredient experimentation are a way of life.
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Ingredients

US / METRIC
Servings:
4
Serves 4
4
Medium  Sweet Potatoes
1 1/2 Tbsp
3 pinches
1 can
Chickpeas
1/2 tsp
1/2 tsp
Ground Cinnamon
1/2 tsp
Ground Cumin
3 cloves
2 Tbsp
1/4 cup
Tahini
to taste
Unsweetened Almond Milk
or Water
1 cup
Cherry Tomatoes
(optional)
1/4 cup
(optional)

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Nutrition Per Serving

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CALORIES
399
FAT
18.3 g
PROTEIN
12.2 g
CARBS
49.7 g

Cooking Instructions

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Step 1
Preheat the oven to 425 degrees F (220 degrees C).
Step 2
Prep Lemon (2) by cutting them in half and setting to the side.
Step 3
Cut each Sweet Potato (4) in half.
Step 4
Place sweet potato halves on a foil-lined baking sheet. Drizzle with Olive Oil (3/4 tablespoon), 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 (3/4 tablespoon), Sea Salt (1 pinch), Paprika (1/2 teaspoon), Ground Cinnamon (1/2 teaspoon), Ground Cumin (1/2 teaspoon), 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 clove) and finely chop Fresh Dill (2 tablespoon) 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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Nutrition Per Serving
Calories
399
% Daily Value*
Fat
18.3 g
23%
Saturated Fat
2.5 g
12%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
49.7 g
18%
Fiber
11.1 g
40%
Sugars
7.2 g
--
Protein
12.2 g
24%
Sodium
392.0 mg
17%
Vitamin D
--
--
Calcium
141.7 mg
11%
Iron
3.8 mg
21%
Potassium
736.6 mg
16%
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