Stuffed Sweet Potatoes with Crispy Chickpeas

Anastasia

3 years ago

Hi there. Today I’m going to share with you a super easy yet delicious dinner recipe: stuffed sweet potatoes with crispy chickpeas and maple tahini dressing.

All of the ingredients go together perfectly. Squishy sweet potatoes are filling and comforting, crispy chickpeas give the dish a pleasant crunch, and maple tahini dressing makes everything taste irresistible.

Preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper or a silicone mat and set it aside.

Pat dry the chickpeas with paper towels and toss them with olive oil, cumin, garlic powder, cinnamon, salt, and black pepper. Arrange the chickpeas on half of the baking sheet.

Poke the sweet potatoes with a fork and place them on another half of the baking sheet. Drizzle the sweet potatoes with oil and sprinkle with salt.

Put everything in the oven for 25 minutes or until chickpeas are crispy.

Remove the chickpeas from the baking sheet and place the sweet potatoes back in the oven for 30-35 minutes. Toss the chickpeas with smoked paprika and a pinch of cayenne pepper.

Meanwhile, make the dressing by whisking together tahini, maple syrup, Dijon mustard, apple cider vinegar, salt, black pepper, and water. Start with 2 tablespoons of water and add more if needed.

When sweet potatoes are squishy, take them out of the oven. Wait for them to cool down slightly, and then cut them lengthwise halfway through. Stuff the sweet potatoes with crispy chickpeas and drizzle with maple tahini dressing.

Serve with chopped fresh herbs like parsley or cilantro.

Stuffed Sweet Potatoes with Crispy Chickpeas

Stuffed sweet potatoes with crispy chickpeas and maple tahini dressing.

Author: Anastasia
Prep Time: 5 min
Cook Time: 1 hour
Total Time: 1 hour 5 minutes
Yield: 2
Category: Main course
Cuisine: Vegan

Ingredients

2 small to medium sweet potatoes
1 C cooked chickpeas
1/2 tbsp olive oil
1/2 tsp ground cumin
1/2 tsp garlic powder
1/4 tsp salt
1/8 tsp ground cinnamon
black pepper to taste
1/4 tsp smoked paprika
pinch of cayenne pepper
more salt and oil for cooking

For the Maple Tahini Dressing:

2 tbsp tahini
1 tbsp maple syrup
1 tbsp Dijon mustard
1 tsp apple cider vinegar
salt and black pepper to taste
2-3 tbsp water

Instructions

Preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper or a silicone mat and set it aside.
Pat dry the chickpeas with paper towels and toss them with olive oil, cumin, garlic powder, cinnamon, salt, and black pepper. Arrange the chickpeas on half of the baking sheet.
Poke the sweet potatoes with a fork and place them on another half of the baking sheet. Drizzle the sweet potatoes with oil and sprinkle with salt.
Put everything in the oven for 25 minutes or until chickpeas are crispy.
Remove the chickpeas from the baking sheet and place the sweet potatoes back in the oven for 30-35 minutes. Toss the chickpeas with smoked paprika and a pinch of cayenne pepper.
Meanwhile, make the dressing by whisking together tahini, maple syrup, Dijon mustard, apple cider vinegar, salt, black pepper, and water. Start with 2 tablespoons of water and add more if needed.
When sweet potatoes are squishy, take them out of the oven. Wait for them to cool down slightly, and then cut them lengthwise halfway through. Stuff the sweet potatoes with crispy chickpeas and drizzle with maple tahini dressing.
Serve with chopped fresh herbs like parsley or cilantro.